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Add a photoVelvety smooth soup, delicious hot or cold.
Ingredients
- 2 spring onions
- 2 teaspoons olive oil
- 2 cucumbers, washed and chopped (keep the skin)
- 8 cloves garlic, finely chopped
- 500 ml vegetable broth from 1 cube
- 200 ml sour cream
- 1 tbs wild garlic pesto (optional)
Directions
- Sauté the onions briefly in olive oil.
- Add cucumbers, stir.
- Add the garlic, cover with broth and bring to the boil.
- Reduce heat and cook covered for a couple of minutes. Remove from heat.
- Mix vegetables and broth in a food processor until smooth.
- Stir in cream and pepper.
- If you wish, add the wild garlic (bear's garlic) pesto.
- Serve hot or chill to serve as "gazpacho".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 4 servings | |
| Calories 139 | |
| Calories from Fat 106 | 76% |
| Total Fat 12.0g | 15% |
| Saturated Fat 5.92g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 539mg | 22% |
| Potassium 209mg | 6% |
| Total Carbs 6.83g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.99g | 3% |
| Protein 1.9g | 3% |
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