Name: Cool Cucumber Soup
Prep time: 20 min
Yield: 4 servings
Ingredients: english cucumbers; greek yogurt (whole milk); olive oil; lemons; flat-leaf parsley; dill (fresh); salt; spring onions; heirloom tomatoes

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Cool Cucumber Soup

by Tom Laramee

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20 minutes

4 servings

Adjust servings

dairy-free

(?)

Has dairy from:

greek yogurt (whole milk)

gluten-free

kid friendly

has meat

has pasta

has seafood

mediterranean

vegan

(?)

Not vegan due to:

greek yogurt (whole milk)

vegetarian

pescatarian

paleo

(?)

Not paleo due to:

greek yogurt (whole milk)

This recipe has no customizations.

Bon Appétit

This recipe fits right into a balanced diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 7.6% of RDA
• Calories: 10.2% of RDA
• Carbs: 3.2% of RDA
• Fat (total lipid): 23.6% of RDA
• Fiber: 6.3% of RDA
• Fructose: 3.0% of RDA
• Protein: 9.9% of RDA
• Sodium: 22.1% of RDA
• Sugar: 14.7% of RDA

• Vitamin A (IU): 17.2% of RDA
• Vitamin B6: 7.6% of RDA
• Vitamin C: 22.0% of RDA
• Iron: 1.6% of RDA
• Magnesium: 8.6% of RDA
• Manganese: 3.2% of RDA
• Niacin: 2.3% of RDA
• Potassium: 11.3% of RDA
• Zinc: 5.9% of RDA

If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.

MACROS

Carbohydrate

8.86

Calories

203

Fiber

1.77

Iron

0.315

Protein

11.1

Sodium

331

Sugars

5.51

Fat (total lipid)

14.4

INGREDIENTS

Amount

Measure

Adjust

Ingredient

whole

english cucumbers

peeled, deseeded, and cut into pieces.

1 1/2

cups

greek yogurt (whole milk)

1/4

cups

olive oil

whole

lemon

squeeze the juice out, set aside, zest the lemon, set aside.

1/4

cups

flat-leaf parsley

italian parsley, plus set some aside for garnish.

tbsp

dill (fresh)

finely chopped, plus set some aside for garnish.

1/2

tsp

salt

tsp

spring onions

finely chopped.

tbsp

heirloom tomatoes

finely chopped.

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PREPARATION

Put the chopped cucumber into a colander and sprinkle with salt. Toss and then set this on a plate for approx. 30 minutes. Pat the cucumber dry with a paper towel to remove some water.

Put the cucumber, greek yogurt, lemon juice, lemon zest, dill, and parsley and blend until smooth.

Pour this into bowls and garnish with chopped onion, heirloom tomatoes, dill, parsley, etc.

NOTES, TIPS, TRICKS, HINTS, ETC:

Greek yogurt is generally sour in taste, and so you can experiment with more or less yogurt to change the taste of the soup when it's done.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 203

Protein 11.1 g

Carbohydrates 8.86 g

Iron 0.32 mg

Fiber 1.77 g

Calcium 76.2 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.