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Creamy Cucumber Soup

Creamy Cucumber Soup

Nutrition Facts
  • cal. (kcal) 173
Creamy Cucumber Soup
  • Makes: 4 servings
  • Prep: 35 mins
  • Start to Finish: 35 mins
  • Carb Grams Per Serving: 15

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 tablespoon lemon juice
  • 4 cups peeled, seeded and thinly sliced cucumbers, divided
  • 1 1/2 cups vegetable broth , or reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • pinch of cayenne pepper
  • 1 avocado, diced
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 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.
  3. Tip: MAKE AHEAD TIP: Refrigerate for up to 4 hours.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 173 cal., 12 g total fat (2 g sat. fat), 2 mg chol., 494 mg sodium, 15 g carb. (5 g fiber), 4 g pro.

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