Chilled Cucumber and Bell Pepper Soup
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INGREDIENTS
INSTRUCTIONS
In a blender blend the garlic paste with the bread, the vinegar, the oil, the yogurt, the watercress, and salt and black pepper to taste until the mixture is smooth. Stir in the cucumber, the bell pepper, the scallion, and the Tobasco; chill the soup for 20 minutes, and serve it with the croutons.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (117g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 81 | ||
| Calories from Fat: 26 (32%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.9g | 4 % | |
| Saturated Fat 1.3g | 6 % | |
| Monounsaturated Fat 1.3g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 6.8mg | 2 % | |
| Sodium 79.4mg | 3 % | |
| Potassium 265.4mg | 7 % | |
| Total Carbohydrate 8g | 2 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 8g | ||
| Protein 6g | 9 % | |
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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. |
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Calories per serving: 81
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