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Cucumber Walnut Soup Recipe
|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|
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
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 .
Serve in chilled bowls.