Cucumber Soup Recipe
Ingredients
| Cucumbers | 2 , unpeeled and sliced | |
| Onion | 1 , sliced | |
| Potato | 1 Small, diced | |
| Stock | 1 Cup (16 tbs) | |
| Yogurt | 2 Cup (32 tbs) | |
| Dill | 1 Tablespoon | |
| Garlic | 1 Clove (5 gm) | |
| Nutritional yeast | 3 Tablespoon | |
| Peanut oil | 3 Tablespoon | |
| Mint | 1 Tablespoon, crushed |
Nutrition Facts
Serving size: Complete recipe
Calories 991 Calories from Fat 559
% Daily Value*
Total Fat 63 g97.5%
Saturated Fat 17.9 g89.6%
Trans Fat 0 g
Cholesterol 61.1 mg20.4%
Sodium 619.3 mg25.8%
Total Carbohydrates 83 g27.7%
Dietary Fiber 12.1 g48.5%
Sugars 33 g
Protein 32 g64.7%
Vitamin A 51.5% Vitamin C 112.2%
Calcium 73.5% Iron 32%
*Based on a 2000 Calorie diet
Directions
Add 1 cup cold water.
When mixture is cool, pour off liquid and put vegetables in blender with yogurt, dill, garlic, nutritional yeast, oil, and mint leaves.
Blend until smooth.
Chill and serve with a dab of yogurt and fresh mint leaves.
The soup makes a nice accompaniment to a fruit or vegetable salad and a hearty dessert.
Chef
