Creamy Cucumber Soup

Vegetarian
Gluten Free
Health score
12%
Creamy Cucumber Soup
260 min.
4
147kcal

Suggestions

This creamy cucumber soup is a refreshing and healthy dish perfect for a light lunch or dinner. With a blend of cucumbers, Greek yogurt, and a hint of vinegar, it's a tasty way to get your daily dose of veggies. This soup is also a great make-ahead option, as it only gets better with time. Simply prepare it, pop it in the fridge, and let the flavors meld for a delicious meal that's ready when you are. It's a simple yet impressive dish that's perfect for entertaining or a quiet night in. The best part? It's packed with nutrients and is vegetarian and gluten-free, making it a great option for various dietary needs. Top it with some freshly ground almonds for a crunchy finish, and you've got a bowl of goodness that's both tasty and nutritious.
This soup is an excellent choice for a healthy meal, and with its unique blend of ingredients, it's sure to become a new favorite. The cucumber provides a refreshing base, while the yogurt adds a creamy texture and a boost of protein. The spring onions and vinegar give it a tangy kick, and the almonds provide a satisfying crunch. So, if you're looking for a tasty and nutritious dish, this creamy cucumber soup is definitely one to try. It's a simple yet impressive recipe that's perfect for any occasion.

Ingredients

  • 0.8 cup chicken broth 
  • 2.5 lb cucumber english peeled seeded chopped
  • cups greek yogurt fat-free
  •  spring onion 
  • 0.3 teaspoon pepper 
  • 0.5 teaspoon salt 
  • servings slivered almonds red freshly ground toasted chopped
  • tablespoons vinegar white

Equipment

  • food processor
  • bowl

Directions

  1. Process chicken broth, green onions, vinegar, salt, pepper, and half of chopped cucumbers in a food processor until smooth, stopping to scrape down sides.
  2. Add yogurt, and pulse until blended.
  3. Pour into a large bowl; stir in remaining chopped cucumbers. Cover and chill 4 to 24 hours. Season with salt to taste just before serving.
  4. Garnish, if desired.
  5. *Plain low-fat yogurt may be substituted. Decrease chicken broth to 1/2 cup.

Nutrition Facts

Calories147kcal
Protein47.03%
Fat8.72%
Carbs44.25%

Properties

Glycemic Index
31
Glycemic Load
0.16
Inflammation Score
-5
Nutrition Score
14.55086952707%

Flavonoids

Cyanidin
0.02mg
Catechin
0.01mg
Epigallocatechin
0.03mg
Epicatechin
0.01mg
Isorhamnetin
0.03mg
Kaempferol
0.49mg
Quercetin
1.08mg

Nutrients percent of daily need

Calories:147.09kcal
7.35%
Fat:1.48g
2.28%
Saturated Fat:0.32g
1.97%
Carbohydrates:16.9g
5.63%
Net Carbohydrates:15.1g
5.49%
Sugar:10.09g
11.21%
Cholesterol:8.38mg
2.79%
Sodium:515.46mg
22.41%
Alcohol:0g
100%
Protein:17.96g
35.93%
Vitamin K:65.33µg
62.22%
Vitamin B2:0.56mg
32.93%
Phosphorus:282.46mg
28.25%
Selenium:16.02µg
22.88%
Calcium:224.01mg
22.4%
Potassium:670.22mg
19.15%
Vitamin B12:1.06µg
17.65%
Manganese:0.32mg
15.8%
Magnesium:58.6mg
14.65%
Vitamin B5:1.25mg
12.48%
Vitamin C:9.63mg
11.67%
Vitamin B6:0.22mg
10.83%
Zinc:1.46mg
9.75%
Folate:36.57µg
9.14%
Copper:0.17mg
8.42%
Vitamin B1:0.13mg
8.4%
Vitamin A:394.98IU
7.9%
Fiber:1.81g
7.23%
Iron:1.12mg
6.21%
Vitamin B3:0.78mg
3.88%
Vitamin E:0.42mg
2.83%
Source:My Recipes