Directions:
- In food processor or blender, puree half of the cucumber, scraping down sides of bowl as necessary. Blend until smooth, about 20 seconds.
- In a serving bowl, combine the pureed cucumber, yogurt, buttermilk, olive oil, garlic, fresh chives and dill, and pepper flakes. Stir to mix well.
- Cut the remaining cucumber into 1/8 inch small dice. Stir into the pureed soup mixture and then stir in enough water or stock so that the soup is thin but not watery.
- Add the salt and pepper and stir well. Refrigerate several hours and until well chilled.
- Ladle soup into individual bowls and garnish with toasted nuts, a drizzle of lemon juice and a sprinkle of cayenne. Add an ice cube to each bowl to keep soup chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.44 Kcal (546 kJ) | ||
| Calories from fat | 73.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.2g | 13% | |
|---|---|---|---|
| Cholesterol | 8.33mg | 3% | |
| Sodium | 219.97mg | 9% | |
| Potassium | 293.42mg | 6% | |
| Total Carbs | 8.38g | 3% | |
| Sugars | 7.69g | 31% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 6.85g | 14% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 212.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 83.25 Kcal (349 kJ) | ||
| Calories from fat | 47.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 13% | |
|---|---|---|---|
| Cholesterol | 5.32mg | 3% | |
| Sodium | 140.4mg | 9% | |
| Potassium | 187.27mg | 6% | |
| Total Carbs | 5.35g | 3% | |
| Sugars | 4.91g | 31% | |
| Dietary Fiber | 0.26g | 2% | |
| Protein | 4.38g | 14% | |
| Vitamin C | 2mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 135.9mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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