Inspired by Indian raita (except you eat it with a spoon), it is refreshing and so pretty, making it the perfect starter for lunch or dinner on a sweltering day. Stay in the shade, listen to the cicadas, and make this chilled soup. Cooling off doesn’t get any simpler than this!
*What kind of cucumbers should I use in this soup?
English cucumbers, also known as hothouse cucumbers, are perfect here. They’re the longer cucumbers that are seedless, slightly sweeter, and have much thinner skin than other varieties. If you end up using slicing pickles (the kind with dark and waxy thick skin), start by peeling them, then remove the seeds and chop from there.
Serving: 1portionCalories: 37kcal (2%)Carbohydrates: 3g (1%)Protein: 2g (4%)Fat: 2g (3%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mg (3%)Sodium: 803mg (35%)Potassium: 96mg (3%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 61IU (1%)Vitamin C: 1mg (1%)Calcium: 75mg (8%)Iron: 1mg (6%)
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