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Creamy Cucumber Soup

From: EatingWell

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.

Servings: 4 servings, about 1 cup each

Prep: 35 mins

Total: 35 mins

Rated :

by 13 people

Rate and Comment

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.

Tip:
MAKE AHEAD TIP: Refrigerate for up to 4 hours.

Nutrition Facts

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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Comments (7)

khrassmasoodbutt wrote:

very good.

3/28/2012 02:59:53 AM Report Abuse

schepp.b wrote:

This was awesome. I used Chobani yogurt, kicked up the cayenne, and served it hot. I will definitely make this again.

9/16/2011 04:01:54 PM Report Abuse

jerica.farmer wrote:

amazing. followed the recipe, kicked up the cayenne a bit and nixed the yogurt for drizzled almond milk over it. love it, one of my new favs.

8/2/2011 12:11:35 PM Report Abuse

vtotheo wrote:

I'm not big on soups but this was very good. Perfect for summer, light and tasty.

6/27/2011 10:17:18 AM Report Abuse

pinly1 wrote:

thought that this was very good. I would have doubled so that I would have had some for the next day.

5/16/2011 08:36:44 AM Report Abuse

deannrose wrote:

I like this recipe. I just made it. Next time I will use chicken broth instead. It def. needs more salt. I used garlic salt, pepper, and Chihuahua Mexican wood smoked salt.

6/28/2010 03:12:59 PM Report Abuse

andrea.laub wrote:

It looks light and healthy! I love avocado... and cubs, and yogurt :)

6/26/2010 11:08:00 AM Report Abuse

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