Creamy Cucumber Soup
(from kylerhea’s recipe box)
EW Fast & Flavorful Meatless Meals – ISBN#978-0-88150-943-4
Cover and refrigerate for up to 4 hours.
0 g added sugar; 14 g carbohydrate; 169 calories; 12 g fat
Vitamin C ; Folate and Vitamin A; Potassium
Source: Eating Well
Prep time: 35 minutes
Serves 4 people
- 1 Tbs EVOO
- 2 cloves of garlic, minced
- 1 small onion, diced
- 1 Tbs lemon juice
- 4 cups peeled, seeded, and thinly sliced cucumbers, divided
- 1 1/2 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- Pinch of cayenne pepper
- 1 ripe avocado, diced
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1/2 cup low-fat plain yogurt
Heat oil in a large saucepan over medium-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.
Transfer the soup to a blender. Add avocado and 1/4 cup parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids). Pour into a serving bowl. 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.