Cucumber Soup
by mlstoe
simple, refreshing
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INSTRUCTIONS
Put 4 cucumbers and spinach through a juicer - reserve the juice.
Add salt and pepper to taste and refrigerate until ready to serve.
Peel remaining cucumber, cut in quarters and hollow out centers of each quarter.
Place a cucumber piece in each of four soup dishes.
Add diced cangaloupe.
Pour or spoon the cucumber juice around the hollowed-out cucumber, garnish with oregano and seve cold.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (376g) | ||
| Recipe Makes: 4 | ||
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| Calories: 56 | ||
| Calories from Fat: 4 (7%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.4g | 1 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 46.3mg | 2 % | |
| Potassium 553.1mg | 15 % | |
| Total Carbohydrate 13.7g | 4 % | |
| Dietary Fiber 1.9g | 8 % | |
| Sugars, other 11.8g | ||
| Protein 2.4g | 3 % | |
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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: 56
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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