Cucumber Soup

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Cucumber Soup
Author:
Serves: 4
Prep time: 
Cook time: 
Total time: 
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 organic cucumbers, divided
  • 1½ cups organic vegetable broth
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Pinch of cayenne pepper
  • 1 avocado, diced
  • ¼ cup chopped fresh parsley
  • ½ cup low-fat plain greek yogurt
Instructions
  1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes.
  2. Add lemon juice and cook for 1 minute.
  3. Add 3¾ cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer.
  4. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.)
  5. Pour into a serving bowl and stir in yogurt. Chop the remaining ¼ cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled.
  6. Just before serving, garnish with the chopped cucumber, if desired.
Nutrition Information
Calories: 169 Fat: 12 Carbohydrates: 14 Sugar: 6 Fiber: 5 Protein: 4

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