Directions:
- Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches.
- Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.76 Kcal (330 kJ) | ||
| Calories from fat | 50.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 9% | |
|---|---|---|---|
| Cholesterol | 2.48mg | 1% | |
| Sodium | 613.46mg | 26% | |
| Potassium | 261.03mg | 6% | |
| Total Carbs | 4.49g | 1% | |
| Sugars | 1.75g | 7% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 3.01g | 6% | |
| Vitamin C | 12.3mg | 21% | |
| Iron | 0.5mg | 3% | |
| Calcium | 49.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 50.46 Kcal (211 kJ) | ||
| Calories from fat | 32.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.59g | 9% | |
|---|---|---|---|
| Cholesterol | 1.59mg | 1% | |
| Sodium | 393.03mg | 26% | |
| Potassium | 167.24mg | 6% | |
| Total Carbs | 2.88g | 1% | |
| Sugars | 1.12g | 7% | |
| Dietary Fiber | 1.12g | 7% | |
| Protein | 1.93g | 6% | |
| Vitamin C | 7.9mg | 21% | |
| Iron | 0.3mg | 3% | |
| Calcium | 32mg | 5% | |
* 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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