40minutes, 30 of them waiting
194Calories
4gProtein
2servings
The soup for days above thirty degrees: everything raw into the blender, half an hour in the fridge. Avocado makes it creamy, dill and mint make it cool.
Ingredients
Forservings
- 400 gCucumber
- 150 gSoya yoghurt, plain
- 70 gAvocado (½ piece)
- 15 gLemon juice (1 tbsp)
- 10 gOlive oil (1 tbsp)
- Dill, mint, garlic, salt, pepper
How to make it
- Roughly chop the cucumber, setting a piece aside to garnish.
- Blend the cucumber, soya yoghurt, avocado, lemon, oil, herbs, garlic, salt and pepper smooth.
- Chill for 30 minutes and serve with cucumber slices and dill.
One tip
With Greek yoghurt instead of soya it has more protein, but it is no longer vegan.
Nutrition per serving
| Calories | 194 |
|---|---|
| Protein | 4 g |
| Fat | 12 g |
| Carbs | 18 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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