Photo: Cala
Estimated Nutrition (whole recipe, rough)
298
Calories
20g
Protein
17g
Fat
18g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Fennel | 1/2 bulb (87g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
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
- 2 Large cucumbers
- 1/4 Cup walnuts
- 1 fennel or celery Stalk
- 3 Cups Plain yogurt
- 1 Tablespoon olive oil
- Chopped dill for garnishment
Directions
1
Peel cucumbers then blend in food processor with all remaining ingredients except oil.
2
Add oil slowly while blending.
3
Chill for 2 hours and garnish with dill.
4
Category:Cathy's Recipes
5
Category:Cucumber Recipes
6
Category:Soup Recipes
Recipe sourced from
fandom