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Lebanese Cucumber Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.4261
Energy (kCal)1146.5963
Carbohydrates (g)28.4445
Total fats (g)111.3313
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Finely grate or chop cucumber; do this over a bowl to catch any liquid. | 2. Finely chop white bulbs of spring onions and about 3 inches of the green stalks. | 3. Mix all ingredients (incl juice of cucumber), season to taste with salt& pepper. | 4. Chill in the fridge until cool. | 5. To serve, ladle into individual dishes and garnish with thin slices of cucumber and sprigs of fresh mint or chopped mint. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 1 peeled - - - -
    spring onion 2 - - - -
    garlic 1 clove crushed chopped 4.47 0.9918 0.1908 0.015
    plain yogurt 1 carton low fat - - - -
    cream 2 1/2 1/2 sour 1138.5 26.6225 14.03 111.2625
    mint 1 tablespoon chopped 2.508 0.4794 0.1875 0.0416
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    salt black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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