Directions:
- Cut the whole peeled cucumber into 1 1/2 to 2-inch in long pieces. Stand them upright and trim the bottom so they are level and won't fall over. Using a spoon or a melon baller, remove the inside seeds and pulp 2/3 of the way into the cucumber, forming a shooter glass. Put in a bowl and refrigerate until ready to use.
- In a large bowl combine all the remaining ingredients, cover and refrigerate for at least 4 hours. This will give the soup time to meld all the flavors together and let the juices from the vegetables mix.
- When ready to serve, spoon the soup into the cucumber shooter glasses and serve. Let your guests enjoy the soup, then eat the so called shooter glass .
- A great refreshing chilled soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.99 Kcal (218 kJ) | ||
| Calories from fat | 0.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 20.13mg | 1% | |
| Potassium | 524.83mg | 11% | |
| Total Carbs | 11.9g | 4% | |
| Sugars | 9.8g | 39% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 2.17g | 4% | |
| Vitamin C | 77mg | 128% | |
| Vitamin A | 1mg | 33% | |
| Iron | 16.8mg | 93% | |
| Calcium | 27.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 19.45 Kcal (81 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 7.53mg | 1% | |
| Potassium | 196.38mg | 11% | |
| Total Carbs | 4.45g | 4% | |
| Sugars | 3.67g | 39% | |
| Dietary Fiber | 0.45g | 5% | |
| Protein | 0.81g | 4% | |
| Vitamin C | 28.8mg | 128% | |
| Vitamin A | 0.4mg | 33% | |
| Iron | 6.3mg | 93% | |
| Calcium | 10.3mg | 3% | |
* 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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