Creamy Cucumber Soup
There's no reason to only use cucumbers raw--they are wonderful sauteed then pureed with avocado for a silken-textured soup that's good warm or cold.
Prep Time:
35 mins
Total Time:
35 mins
Servings:
4 servings, about 1 cup each
Ingredients
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1 tablespoon extra-virgin olive oil
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2 cloves garlic, minced
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1 small onion, diced
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1 tablespoon lemon juice
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4 cups peeled, seeded and thinly sliced cucumbers, divided
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1 1/2 cups vegetable broth , or reduced-sodium chicken broth
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1/2 teaspoon salt
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1/4 teaspoon freshly ground pepper
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Pinch of cayenne pepper
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1 avocado, diced
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1/4 cup chopped fresh parsley, plus more for garnish
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1/2 cup low-fat plain yogurt
Directions
1.
Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
2.
Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.
Tip:
MAKE AHEAD TIP: Refrigerate for up to 4 hours.
Nutrition information
Calories 173, Total Fat 12 g, Saturated Fat 2 g, Monounsaturated Fat 8 g, Cholesterol 2 mg, Sodium 494 mg, Carbohydrate 15 g, Fiber 5 g, Protein 4 g, Potassium 544 mg. Daily Values: Vitamin C 30%. Exchanges: Vegetable 1, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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