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    Mackle Family Cook Book

    Cucumber soup

    Family Favourites
    Soup
    Vegetarian
    ​

    4 cups

    portions

    10 minutes

    temps actif

    10 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    2 cucumbers (about 675g)

    150g Greek yogurt

    1 to 2 limes juiced, depending on taste

    small handful of tarragon chopped

    3 mint sprigs, leaves picked

    small bunch of chives chopped

    rapeseed oil to serve

    Instructions

    Finely chop a third of one of the cucumbers and set aside for when you’re ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and the lime juice from one lime. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth. Taste the soup and add some or all of the lime juice from the second lime if you want more acidity.

    Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.

    Nutrition

    Taille de Portion

    -

    Calories

    107

    Lipides Totaux

    8 g

    Lipides Saturés

    3 g

    Lipides Insaturés

    -

    Acides Gras Trans

    -

    Cholestérol

    -

    Sodium

    0.1 mg

    Glucides Totaux

    4 g

    Fibres Diététiques

    1 g

    Sucres Totaux

    4 g

    Protéines

    4 g

    4 cups

    portions

    10 minutes

    temps actif

    10 minutes

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

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    Ingrédients

    2 cucumbers (about 675g)

    150g Greek yogurt

    1 to 2 limes juiced, depending on taste

    small handful of tarragon chopped

    3 mint sprigs, leaves picked

    small bunch of chives chopped

    rapeseed oil to serve

    Instructions

    1

    Finely chop a third of one of the cucumbers and set aside for when you’re ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and the lime juice from one lime. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth. Taste the soup and add some or all of the lime juice from the second lime if you want more acidity.

    2

    Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.