Ingredients
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Method
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Preparing the cucumber
Peel the cucumber, then finely dice it or coarsely grate it. Place it in a bowl.
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Seasoning
Add the crushed garlic, finely chopped dill and salt, and mix together.
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Adding the yoghurt
Whisk the yoghurt until smooth, pour it over the cucumber mixture, then stir thoroughly.
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Thinning
Add as much water as needed to reach the desired consistency, and stir to combine.
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Stirring in the oil
Stir in the oil at the end so that it does not float in patches on the soup.
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Chilling and serving
Chill well, then serve cold, sprinkled with ground walnuts and seasoned with pepper.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 830 kcal | 207 kcal |
| Fat | 69 g | 17 g |
| of which saturates | 11 g | 2,8 g |
| Carbohydrates | 43 g | 11 g |
| Protein | 21 g | 5,3 g |
| Fibre | 6,8 g | 1,7 g |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk, tree nuts
For sensitive digestion: yogurt (lactose), garlic (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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