Skinnytaste · by Gina Homolka★ 4.6 (11)
Cucumber Soup Recipe
NUTRITION · PER SERVING260M COOK
CAL 9%·PRO 25%
CARBS 16G33% OF CAL
3G FIBER0G ADDED9G INTRINSIC4G OTHER9G TOTAL SUGAR
FAT 10G45% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, refreshing cold cucumber soup made with Greek yogurt and fresh herbs. No cooking required, perfect for hot summer days.
mainamericansoup🌀 blendergluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 English/hot house cucumbers (about 2 1/2 pounds total, trimmed)
- 1 1/2 cups nonfat Greek yogurt
- 1 medium shallot (roughly chopped)
- 1/3 cup fresh dill sprigs (plus more for garnish)
- 1/4 cup fresh mint leaves
- 3 tablespoons fresh lemon juice
- 4 teaspoons extra-virgin olive oil
- 3/4 teaspoon kosher salt (plus more to taste)
- Fresh white pepper (or black pepper)
- 1/4 cup toasted walnuts (finely chopped (1 ounce))
At a glance
PER SERVING · TIME 260M
CAL 9%·PRO 25%
CARBS 16G33% OF CAL
3G FIBER0G ADDED9G INTRINSIC4G OTHER9G TOTAL SUGAR
FAT 10G45% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 416mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 711mg
- Calcium
- 170mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 416MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.