Cold yogurt and cucumber soup with salmon

For 1 person
  • 300 g cucumber
  • 1/2 Bundle Parsley
  • 150 g Skimmed milk yoghurt (0.3%)
  • salt
  • Pepper
  • Tabasco
  • 60 g Salmon fillet (skinless)
  • cress
20 minutes
easy
1.
Wash the cucumber and cut into small pieces. Wash the parsley and pluck from the stem. Puree the cucumber and parsley. Stir in the yogurt. Season with salt, pepper and Tabasco. Wash salmon, cut into pieces and cook in salted boiling water for about 3 minutes. Place the yogurt cucumber soup and salmon on a plate. Sprinkle with cress
1 person approx:
  • 200 kcal
  • 840 kJ
  • 20 g protein
  • 9 g fat
  • 9 g carbohydrates

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