Spicy Chilled Cucumber Avocado Soup
Spicy Chilled Cucumber Avocado Soup - Benefit for the body center
Healthy, because
Even smarter
Nutritional values
The lactic acid bacteria from buttermilk has a positive effect on our intestinal flora - this is a balm for a stressed stomach and pushes the defense. The crunchy cucumber contains massive amounts of peptidases, which help to break down proteins and thus create order in the digestive tract. In addition, the fruit vegetable has a draining effect and thus gently drains the body.
Pul Biber/Aleppo is available in well-stocked supermarkets and health food stores. If you can't get the spice, you can replace it with chile flakes.
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 53.1 μg | (89 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,127 mg | (28 %) | ||
| Calcium | 303 mg | (30 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 2 Cucumber
- 1 ripe Avocado
- 1 handful parsley
- 2 garlic cloves
- 2 Tbsps apple cider vinegar
- 2 Tbsps olive oil
- 28 ozs Buttermilk
- salt
- peppers
- 4 Tbsps slivered almonds
- 1 Tbsp flaxseed oil
- 1 tsp Aleppo pepper (Turkish spice mixture), or similar
Kitchen utensils
Preparation steps
Clean and wash cucumbers, cut off about 20 very thin slices and set aside for garnish; cut the rest into coarse pieces. Halve and pit avocado, remove flesh from skin and place in a blender with cucumber pieces.
Wash parsley, shake dry and set aside a few leaves for garnish, chop the rest coarsely. Peel and coarsely dice the garlic.
Add the parsley, apple cider vinegar, olive oil and buttermilk to the blender and puree everything very finely, adding a little more water if necessary. Season soup with salt and pepper and refrigerate for about 1 hour.
To serve, toast sliced almonds in a hot pan without fat over medium heat for 3 minutes. Let cool. Divide cold soup into 4 bowls and garnish with cucumber slices and parsley leaves. Drizzle a little flaxseed oil over each and serve sprinkled with flaked almonds and hot pepper.
