Cucumber Soup with Tuna Toast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 731 mg | (18 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the soup
- 1 Cucumber
- 1 shallot
- 1 garlic clove
- 1 handful fresh Fresh herbs (mint, dill and parsley)
- 600 milliliters Vegetable broth
- 150 grams Yogurt (0.1% fat) (1.5% fat content)
- salt
- Tabasco sauce
- freshly ground peppers
- 1 tsp lemon juice
- For the tuna toast
- 2 thin slices Rye bread
- olive oil
- 4 thin slices sushi quality Tuna (or salmon)
- 4 tsps Yogurt (0.1% fat) (1.5%)
- Dill
Preparation steps
For the soup: Rinse, peel and chop the cucumber. Peel and mince the shallot and garlic. Rinse the herbs, pat dry and remove the leaves. Puree the cucumber, shallot, garlic, herbs, vegetable broth and yogurt in a blender or food processor until smooth and creamy. Season with lemon juice, salt, pepper and hot-pepper sauce to taste. Cover and refrigerate for 1-2 hours, then strain the soup through a fine mesh sieve. If the soup is too thick, stir in a bit of cold water until desired consistency is reached.
For the tuna toast: Brush the rye bread with olive oil and toast until golden brown. Cut the rye toast into triangles and top with the tuna, a dollop of yogurt and fresh dill.
Ladle the chilled soup into serving glasses, top with the tuna toast and serve.
