Iced Cucumber Soup with Mint, Watercress, and Feta Cheese Recipe

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Iced Cucumber Soup with Mint, Watercress, and Feta Cheese
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Ingredients:

Directions:

  1. Puree cucumbers, broth, feta, onion, mint, watercress, oregano, garlic, and salt in blender until smooth. Pour soup into large bowl; whisk in yogurt. Refrigerate until cold, about 2 hours. DO AHEAD: Soup can be made 1 day ahead. Cover; chill.
  2. Before serving, put soup in freezer 30 minutes. Pour into bowls; top with chopped egg and chives.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 154.16 Kcal (645 kJ)
Calories from fat 61.58 Kcal
% Daily Value*
Total Fat 6.84g 11%
Cholesterol 81.62mg 27%
Sodium 854.94mg 36%
Potassium 323.88mg 7%
Total Carbs 12.4g 4%
Sugars 7.37g 29%
Dietary Fiber 2.67g 11%
Protein 8.31g 17%
Vitamin C 11.1mg 18%
Vitamin A 1mg 33%
Iron 118.9mg 660%
Calcium 259.1mg 26%
Amount Per 100 g
Calories 48.52 Kcal (203 kJ)
Calories from fat 19.38 Kcal
% Daily Value*
Total Fat 2.15g 11%
Cholesterol 25.69mg 27%
Sodium 269.07mg 36%
Potassium 101.94mg 7%
Total Carbs 3.9g 4%
Sugars 2.32g 29%
Dietary Fiber 0.84g 11%
Protein 2.61g 17%
Vitamin C 3.5mg 18%
Vitamin A 0.3mg 33%
Iron 37.4mg 660%
Calcium 81.5mg 26%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.1
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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