Iced Cucumber And Red Pepper Soup Recipe

Summary

Difficulty LevelBetter BuyHealth IndexAverage
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Cucumbers2
 Garlic1 Clove (5 gm)
 Red pepper1
 Red wine vinegar15 Milliliter (1 Tablespoon)
 Olive oil15 Milliliter (1 Tablespoon)
 Parsley sprigs10 , chopped
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 232 Calories from Fat 140

% Daily Value*

Total Fat 16 g24.4%

Saturated Fat 2.2 g11.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 416.4 mg17.3%

Total Carbohydrates 21 g7.1%

Dietary Fiber 4.7 g18.7%

Sugars 10.5 g

Protein 4 g7.8%

Vitamin A 105.4% Vitamin C 311.9%

Calcium 8.3% Iron 13.1%

*Based on a 2000 Calorie diet

Directions

1. Peel the cucumbers and cut into chunks, removing the seeds with a sharp knife. Peel and chop the garlic. Blend the cucumbers and garlic in a liquidizer.
2. Pour the puree into a hollow dish, add 1 litre (1 3/4 pints) water, a little at a time (if you prefer a thick soup, use less water). Add the vinegar and oil. Season highly with salt and pepper. Mix well and refrigerate for 2 hours.
3. Meanwhile, wash and dry the pepper. Grill on all sides, leave to cool, then peel. Remove the seeds and cut into thin strips.
4. Before serving, sprinkle the soup with the pepper strips and parsley.
Quantcast