Directions:
- Bring the vegetable broth to the boil.
- Chop 4 of the cucumbers coarsely.
- Thinly slice the fifth, and set the slices aside.
- Add the chopped cucumbers, potato, leeks, shallot and garlic to the boiling broth, and cook until tender, about 45 minutes.
- Remove from heat and blend.
- Add salt and pepper to taste, and cool.
- Refrigerate for several hours, until well chilled.
- To serve, pour the chilled soup into a soup tureen, add the sliced cucumbers and chopped chives.
- Spoon the sour cream or yogurt on top, or serve it separately at the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.21 Kcal (1094 kJ) | ||
| Calories from fat | 75.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.34g | 13% | |
|---|---|---|---|
| Cholesterol | 15.47mg | 5% | |
| Sodium | 1106.71mg | 46% | |
| Potassium | 826.59mg | 18% | |
| Total Carbs | 40.85g | 14% | |
| Sugars | 9.32g | 37% | |
| Dietary Fiber | 5.56g | 22% | |
| Protein | 9.01g | 18% | |
| Vitamin C | 15.6mg | 26% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.1mg | 17% | |
| Calcium | 140.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 54.14 Kcal (227 kJ) | ||
| Calories from fat | 15.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.73g | 13% | |
|---|---|---|---|
| Cholesterol | 3.21mg | 5% | |
| Sodium | 229.37mg | 46% | |
| Potassium | 171.31mg | 18% | |
| Total Carbs | 8.47g | 14% | |
| Sugars | 1.93g | 37% | |
| Dietary Fiber | 1.15g | 22% | |
| Protein | 1.87g | 18% | |
| Vitamin C | 3.2mg | 26% | |
| Iron | 0.6mg | 17% | |
| Calcium | 29.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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