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4 Serves
15 Mins
Finely dice the cucumbers and place them in a large mixing bowl.
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GeorgianVitamin E
0 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
173 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
183 mg / 1,250 mgPotassium
392 mg / 4,700 mgSodium
632 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
3 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Using a garlic press, mince the garlic and add it to the bowl along with the yogurt and a splash of water to reach desired consistency.
Stir in chopped fresh dill, crushed walnuts, and season with salt and pepper to taste.
Chill the soup in the refrigerator for at least 5 minutes before serving cold.
38
g5
g14
g
Moroccan
Tunisian