Directions:
- 1. Peel cucumbers, trim ends, and cut in half lengthwise. Scrape out centers and coarsely chop. Crush garlic and 1/4 teaspoon salt into a paste with flat side of a chef's knife. Combine cucumber, scallion, garlic, 1 1/4 teaspoons salt, buttermilk, and creme fraiche in a blender and process until completely smooth. Add half of each herb and all of cayenne. Pulse to combine.
- 2. Transfer soup to a bowl, cover, and refrigerate until thoroughly chilled, about 1 hour. Season with salt and pepper, to taste, and lemon, if desired. Divide among 4 soup bowls; garnish with sliced cucumber, scallion and the remaining herbs.
- Calories: 100
- Total Fat: 5 grams
- Saturated Fat: 3 grams
- Total Carbohydrate: 9 grams
- Protein: 5 grams
- Sodium: 180 milligrams
- Cholesterol: 20 milligrams
- Fiber: 2 gram
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2590.8 Kcal (10847 kJ) | ||
| Calories from fat | 784.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 87.18g | 134% | |
|---|---|---|---|
| Cholesterol | 97.93mg | 33% | |
| Sodium | 3174mg | 132% | |
| Potassium | 1868.55mg | 40% | |
| Total Carbs | 380.49g | 127% | |
| Sugars | 33.01g | 132% | |
| Dietary Fiber | 40.47g | 162% | |
| Protein | 88.52g | 177% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 53.6mg | 298% | |
| Calcium | 1881.4mg | 188% | |
| Amount Per 100 g | |||
| Calories | 201.07 Kcal (842 kJ) | ||
| Calories from fat | 60.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.77g | 134% | |
|---|---|---|---|
| Cholesterol | 7.6mg | 33% | |
| Sodium | 246.33mg | 132% | |
| Potassium | 145.01mg | 40% | |
| Total Carbs | 29.53g | 127% | |
| Sugars | 2.56g | 132% | |
| Dietary Fiber | 3.14g | 162% | |
| Protein | 6.87g | 177% | |
| Vitamin C | 0.4mg | 8% | |
| Iron | 4.2mg | 298% | |
| Calcium | 146mg | 188% | |
* 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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