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Lebanese-Style Chilled Cucumber Soup with Cumin
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 2 hrs 15 mins
Calories:
149
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 149 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 431 mg | (11 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Peel and halve cucumber, then scoop out seeds. Finely grate enough cucumber to yield about 4 tablespoons pulp. Transfer to a bowl and refrigerate. Puree remaining cucumber with lemon juice, argan oil, half of cumin, kefir and yogurt. Season with salt and pepper. Chill until ready to serve.
2.
Rinse lemon with hot water, pat dry and cut into wedges. To serve, fill glasses with chilled soup and top each with 1 tablespoon grated cucumber. Sprinkle with cumin and serve with lemon wedges.
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