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Cucumber anchovy jalapeño soup
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By Lee B

Cucumber anchovy jalapeño soup

Updated at: Sun, 30 Jun 2024 20:39:57 GMT

Nutrition balance score

Good
Glycemic Index
50
Low
Glycemic Load
15
Moderate

Nutrition per serving

Calories247.1 kcal (12%)
Total Fat10.3 g (15%)
Carbs30.7 g (12%)
Sugars10.2 g (11%)
Protein10.2 g (20%)
Sodium864.3 mg (43%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
- In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed. I usually stop here.
Step 2
- Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
Step 3
- Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.

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