Directions:
- Dice the cucumber, sprinkle with salt and place in a colander to drain for about 1/2 hours.
- Rub the inside of a large serving bowl with the exposed sides of the cut garlic. Rinse the bowl with vinegar then tip the vinegar out.
- Drain (and rinse - optional) the cucumber then stir into the yoghurt. Turn the yoghurt and cucumber mix into a container, cover and keep in the fridge for 1/2 hr before serving to allow the flavours to mingle.
- To serve: pour the cold soup into individual soup bowls and garnish with a drizzle of oil (this can be stirred into the soup after serving)and a mint leaf.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.47 Kcal (643 kJ) | ||
| Calories from fat | 81.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.02g | 14% | |
|---|---|---|---|
| Cholesterol | 23.89mg | 8% | |
| Sodium | 87.06mg | 4% | |
| Potassium | 378.69mg | 8% | |
| Total Carbs | 10.81g | 4% | |
| Sugars | 9.7g | 39% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 6.06g | 12% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 22.2mg | 123% | |
| Calcium | 238.3mg | 24% | |
| Amount Per 100 g | |||
| Calories | 62.47 Kcal (262 kJ) | ||
| Calories from fat | 33.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 14% | |
|---|---|---|---|
| Cholesterol | 9.72mg | 8% | |
| Sodium | 35.44mg | 4% | |
| Potassium | 154.15mg | 8% | |
| Total Carbs | 4.4g | 4% | |
| Sugars | 3.95g | 39% | |
| Dietary Fiber | 0.36g | 4% | |
| Protein | 2.47g | 12% | |
| Vitamin C | 1.9mg | 8% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 9mg | 123% | |
| Calcium | 97mg | 24% | |
* 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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