Cold soup with Olives  and Anchovies

Cold soup with Olives and Anchovies

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Succulent soup does not have to be served piping hot to be a wonderful meal. This Cold Soup with Olives and Anchovies is a decadent dish that is ready in just 40 minutes. It is a perfect light and low-calorie summer soup when you are on the go, or watching your waistline. This recipe combines the heartiness of Greek yogurt with the tanginess of anchovies and olives to create a wonderful way to tantalize the taste buds.

The ingredient of Cold soup with Olives and Anchovies

  1. 2 cucumbers peeled and cut into small pieces, save 6 slices for decoration
  2. 5/8 cup greek yogurt
  3. 3/4 cup pitted green olives
  4. 8 anchovy fillets in olive oil
  5. 1 vegetable broth tablet
  6. 2 lemons
  7. olive oil

The instruction how to make Cold soup with Olives and Anchovies

  1. Heat 10 cl. of water to dissolve the stock cube and allow it to cool.
  2. In a blender put the cucumbers, lemon juice, olives, anchovies, yogurt, and broth and blend.
  3. Let the soup get cool for at least 2 hours.
  4. When serving add a slice of cucumber in each bowl and a drizzle of olive oil.

Nutritions of Cold soup with Olives and Anchovies

calories: NutritionInformation
carbohydrateContent: 100 calories
cholesterolContent: 10 grams
fatContent: 5 milligrams
fiberContent: 7 grams
proteinContent: 3 grams
saturatedFatContent: 3 grams
sodiumContent: 1.5 grams
sugarContent: 280 milligrams
: 3 grams

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