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4 Serves
15 Mins
Finely dice the cucumbers and place them in a large mixing bowl.
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VietnameseVitamin E
1 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
16 µg / 400 µgCalcium
187 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
67 mg / 1,250 mgPotassium
197 mg / 4,700 mgSodium
593 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Using a garlic press, mince the fresh garlic cloves and add them to the bowl with the yogurt.
Whisk in the cold water and olive oil until the soup reaches your desired consistency, then season with salt and black pepper to taste.
Stir in chopped fresh dill and walnuts, then refrigerate for at least 30 minutes before serving chilled.
89
g59
g34
g
Moroccan
Creole