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Add a photoServings: 4
Ingredients
- 1 lrg English cucumber
- 300 ml 35% cream
- 150 ml natural lowfat yoghurt
- 1 clv garlic
- 2 Tbsp. tarragon vinegar
- 1 x salt and pepper
- 2 Tbsp. fresh mint, minced For garnish
- 1 Tbsp. gherkin, finely minced
- 2 Tbsp. cucumber, finely minced
- 2 Tbsp. mint, minced
- 2 Tbsp. fresh cooked small shrimp
Directions
- Wash and dry the cucumber. Peel in strips, leaving some of the skin on the cucm\umber for colour and crunch. Grate the cucumber coarsely. Stir in the cream, lowfat yoghurt and crush in the garlic clove. Add in the salt and pepper and tarragon vinegar to taste. Stir in the mint.
- Set the soup aside in the refrigerator overnight for the flavours to develop.
- For garnish:Chop the gherkins, cucumber and fresh mint. If the shrimp are anything but small, chop them into pcs. Serve the cucumber soup with the garnish sprinkled in the bowl.
- Preparation time is 20 min, leave overnight to sit.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 4 servings | |
| Calories 192 | |
| Calories from Fat 142 | 74% |
| Total Fat 16.2g | 20% |
| Saturated Fat 10.0g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 73mg | 3% |
| Potassium 262mg | 7% |
| Total Carbs 6.84g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.16g | 2% |
| Protein 5.36g | 9% |
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