Cold Cucumber Soup
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 1 | Cucumber | |
| 125 ml | Cream | |
| 1 cloves | Garlic | |
| 1 tbsp | Fresh dill | |
| 1 tbsp | Fresh parsley | |
| 175 ml | Vegetable stock | |
| 1 tbsp | Rice wine vinegar | |
| 1 tbsp | Hot sauce | |
| 2 tbsp | Walnuts |
- Peel the cucumbers, cut them in half lengthwise, remove the seeds with a spoon, then cut the pulp into large pieces (about 2-3 cm). Put the pieces in the blender. Pour in the cream, vegetable broth, vinegar, and hot sauce (Tabasco recommended).
- Press the garlic, chop the aromatic herbs, then add them to the blender. Purée the mixture until a smooth consistency is obtained. Season with salt and pepper, then chill until ready to serve.
- Ladle the soup into bowls, garnish with walnuts (optional), then serve.
Fat:
9g
Saturates:
5.6g
Sugars:
4g
Protein:
3g
Carbs:
11g
Fiber:
2g
10.8%
Calories
11.1%
Carbs
3.5%
Protein
22.5%
Fat
8%
Fiber