Yogurt and Cucumber Soup
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
169
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 169 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 38.4 μg | (64 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 696 mg | (17 %) | ||
| Calcium | 231 mg | (23 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Cucumber
- 2 fresh garlic cloves
- salt
- 1 handful Dill
- 2 sprigs Tarragon
- 400 grams Yogurt (0.1% fat)
- 200 milliliters Buttermilk
- 2 Tbsps olive oil
- 1 tsp lemon juice
- salt
- freshly ground peppers
- Tarragon- Flowers (for garnish)
Preparation steps
1.
Rinse the cucumber, cut off the ends and cut in half lengthwise. Grate coarsely. Peel the garlic, chop and grind finely with a pinch of salt. Rinse the dill and tarragon, shake dry, pluck and finely chop.
2.
Pour the yogurt with the buttermilk in a bowl. Add the grated cucumber, dill and garlic and mix well. Chill about 30 minutes. Before serving, incorporate the oil and ice-cold water (250 ml, approximately 1 cup) to the desired consistency. Season with lemon juice, salt and pepper and pour into bowls.
3.
Serve garnished with tarragon flowers.
