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Cucumber Walnut Soup

Veggie.Lover's picture
Ingredients
  Cucumber 1 Large, peeled and seeded
  Plain yogurt 2 1⁄2 Cup (40 tbs)
  Finely chopped walnuts 1⁄2 Cup (8 tbs)
  Minced fresh dill/1 teaspoon dill weed 1 Tablespoon
  Garlic 1 Clove (5 gm), minced / pressed (Large Clove)
  Salad oil 2 Tablespoon
  Salt To Taste
Directions

Shred enough of the cucumber to make 1/4 cup; set aside.
Coarsely chop remaining cucumber and place in a blender or food processor.
Add yogurt and whirl until smooth.
Transfer mixture to a bowl and mix in reserved cucumber, walnuts, dill, garlic, and oil.
Season to taste with salt.
Cover and refrigerate until cold .
Stir well.
Serve in chilled bowls.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1028 Calories from Fat 731

% Daily Value*

Total Fat 85 g130.4%

Saturated Fat 16.7 g83.6%

Trans Fat 0.5 g

Cholesterol 73.5 mg24.5%

Sodium 664.5 mg27.7%

Total Carbohydrates 47 g15.8%

Dietary Fiber 5.6 g22.4%

Sugars 32.8 g

Protein 31 g61.5%

Vitamin A 40.9% Vitamin C 43.7%

Calcium 82.6% Iron 21.1%

*Based on a 2000 Calorie diet

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Cucumber Walnut Soup Recipe