Photo: Cala
Estimated Nutrition (whole recipe, rough)
482
Calories
51g
Protein
18g
Fat
27g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 tbl vegetable oil
- 1 lb hydroponic cucumbers or small, pickling cucumbers (peel if waxed), chopped
- 1 med onion, chopped
- 1 med red bell pepper, chopped
- 3 cup low sodium chicken broth (remove fat)
- ground pepper to taste
- small amount of salt (optional)
- 1/4 cup plain, nonfat yogurt
- 1 tbl chopped fresh parsley
Directions
1
In a large saucepan, warm the oil over medium heat.
2
Add the cucumbers, onion, and red pepper.
3
Cook until all the vegetables are tender, about 15 minutes.
4
Stir in the chicken broth and simmer for 10 minutes, stirring occasionally.
5
Remove from heat.
6
In a blender or food processor, puree the soup until very smooth and then return it to the saucepan.
7
Bring to a simmer and season to taste with salt (optional) and pepper.
8
Serve hot, topped with a tablespoon of yogurt and sprinkling of parsley.
9
Category:Guatemalan Recipes
10
Category:Guatemalan Soups
Recipe sourced from
fandom