Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
252
Calories
18g
Protein
15g
Fat
13g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 Large cucumber
- 1 clove of garlic
- 3 cups of yogurt
- 3 tbs olive oil
- 1/2 cup water
- 2 tbs fresh dill or 1 tbs dried dill flakes
- 2 tbs fresh mint or 1 tbs dried mint flakes
- salt
- =
Directions
1
Chop cucumber in small cubes. In a separate bowl mix yogurt, garlic, water, dill, mint, oil and salt. Stir until mixture is consistency of thick soup. Add cucumbers and mix. Cover and place the bowl in refrigerator. Serve very cold in small individual bowls.
Recipe sourced from
fandom