Hawaii Foods
Hawaii Foods - Nutrition with aloha College of Tropical Agriculture and Human Resources Cancer Center
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Cucumber Bisque
Cucumber Bisque Enlarge Image

Ingredients:



    Soup:

  • 4 each (~8 cups) Japanese cucumbers, large, peeled and seeded, chopped in large chunks
  • 1/2 cup Cilantro, chopped
  • 1/4 cup Green onions, chopped
  • 2 cups Low-fat plain yogurt
  • 1 Tbsp Olive oil
  • 2 Tbsp Lime juice, fresh
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper


  • Garnish:

  • 1 cup Cherry tomatoes, sliced in half or quarters
  • 4 tsp Olive oil
  • 4 tsp Cilantro , chopped
  • 4 tsp Green onions, sliced
  • 1 tsp Black pepper, cracked/fresh ground


Directions:

  1. Combine the ingredients for the soup in a blender and blend until smooth. Adjust flavors to taste. Pour into individual serving bowls and garnish with the cherry tomatoes, a drizzle of olive oil, cilantro and green onions. Grind some fresh pepper if desired.


Recipe makes : 4 servings
Serving size : 1 cup
Calories (kcal): 109
Protein (g): 5
Carbohydrate (g): 12
Total Dietary Fiber (g): 1
Total Fat (g): 6
Saturated Fat (g): 1
Monounsaturated Fat (g): 4
Polyunsaturated Fat (g): 1
Cholesterol (mg): 4
Vitamin A (RE): 47
Vitamin E (alpha-TE): 1
Vitamin C (mg): 8
Thiamin (mg): 0
Riboflavin (mg): 0
Niacin (mg): 1
Folate (mcg): 24
Vitamin B-6 (mg): 0
Vitamin B-12 (mcg): 0
Calcium (mg): 139
Iron (mg): 1
Magnesium (mg): 26
Phosphorus (mg): 125
Zinc (mg): 1
Potassium (mg): 429
Sodium (mg): 201


Source: A Dash of Aloha Cookbook, Kapi'olani Community College, University of Hawai'i, 2007