Of which 8.4 g sugars and 3.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Calcium (yogurt) · Vitamin C (lemon)
Allergens soy
Chilled cucumber soup
A refreshing cucumber and plant-based yogurt soup with mint, ready in minutes.
Ingredients
- 1 large cucumber, peeled and chopped (300 g / 10½ oz)
- 250 g (9 oz) plain unsweetened plant-based yogurt — soy or coconut
- ¼ cup fresh mint leaves (10 g)
- 1 clove garlic, minced (3 g)
- 1 tbsp extra-virgin olive oil (10 g)
- ½ lemon, juice only (25 g / 1 oz)
- sea salt and black pepper, to taste
- fresh mint leaves, to garnish
Method
- Wash the cucumber and mint and chop them roughly.
- Put the cucumber, plant-based yogurt, mint, garlic, olive oil and lemon juice in the blender.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Juices, Shots & Soups”. The English edition is coming soon.
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