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Chilled Cucumber Soup

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Ingredients
  Cucumber 1 Large
  Plain yogurt 16 Ounce (2 Cartons. 8 Ounce Each)
  White wine vinegar 2 Teaspoon
  Olive oil 1 Teaspoon
  Salt To Taste
  Cayenne pepper To Taste
  Chopped fresh mint 1 1⁄4 Tablespoon
Directions

Peel the cucumber, slice in half lengthways, remove seeds with a teaspoon and chop cucumber coarsely.
Blend prepared cucumber and yogurt in an electric blender until smooth.
Add vinegar and oil and stir well.
Season to taste with salt and a pinch of cayenne pepper.
Place in a clean bowl or soup tureen, cover and chill in the refrigerator.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 384 Calories from Fat 179

% Daily Value*

Total Fat 20 g31.4%

Saturated Fat 10.4 g51.9%

Trans Fat 0 g

Cholesterol 59 mg19.7%

Sodium 609.2 mg25.4%

Total Carbohydrates 35 g11.8%

Dietary Fiber 3.3 g13.1%

Sugars 26.2 g

Protein 19 g37%

Vitamin A 39.5% Vitamin C 29.1%

Calcium 64.5% Iron 12.1%

*Based on a 2000 Calorie diet

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Chilled Cucumber Soup Recipe