Chilled Cucumber And Yellow Pepper Soup With Goat Milk Yogurt And Pan-roasted Shishito Peppers recipes

Chilled Cucumber And Yellow Pepper Soup With Goat Milk Yogurt And Pan-roasted Shishito Peppers recipes
16 Ingredients
  • 1 lb (455 g) seedless cucumbers (or 1 1/4 lbs (565 g) regular seeded cucumber) – peeled and cut in 2″ pieces
  • 2 medium yellow bell peppers – halved, seeded and cut in 2″ pieces
  • 1/4 medium red onion – peeled and cut in 2″ pieces
  • 1 jalapeño pepper – halved and seeded
  • 1 garlic clove – skinned
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon maple syrup, honey or organic sugar
  • 1 teaspoon sea salt
  • 1 – 6 oz (170 g) goat milk yogurt (or regular plain yogurt)
  • 1/2 cup spring water
  • 2 tablespoons olive oil
  • 6 oz (170 g) shishito peppers – left whole
  • sea salt
  • 2 tablespoons finely chopped fresh chives
  • extra-virgin olive oil
Nutrition
11693
585% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

989% 643

Saturated

492% 98

Trans

- 0

Monounsaturated

- 436

Polyunsaturated

- 76

Carbs

518% 1555

Carbs (net)

- 1340

Fiber

858% 214

Sugars

- 714

Sugars, added

- 1

Protein

557% 279

Cholesterol

1% 3

Sodium

4197% 100735

Calcium

692% 6921

Magnesium

1388% 5551

Potassium

1796% 62865

Iron

688% 124

Zinc

571% 86

Phosphorus

1466% 10263

Vitamin A

239% 2155

Vitamin C

2338% 1403

Thiamin (B1)

770% 12

Riboflavin (B2)

830% 14

Niacin (B3)

214% 43

Vitamin B6

865% 17

Folate equivalent (total)

753% 3011

Folate (food)

- 3011

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

492% 98

Vitamin K

9172% 7338
Comments
 
×