Try this Cucumber-Coconut Gazpacho recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan on medium heat, sweat onions and garlic in the oil until soft.
Add the cucumber, cover, and cook until firm-tender.
Add the chicken stock, cook 5 min.
Add the coconut milk, cook another 2-3 minutes.
Add the cilantro, mint, fish sauce, hot sauce, lime juice, and season with salt and pepper.
Remove from heat.
Allow to cool, then puree in blender until smooth. Once completely cooled, taste again and adjust seasonings as needed.
Refrigerate at least 1 hour before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (307g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 91 | ||
Calories from Fat: 18 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 4.5mg | 1 % | |
Sodium 568.3mg | 20 % | |
Potassium 426.7mg | 11 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 12.1g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 91
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