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

Categories: Cucumber, Dairy, Heart Healthy, High Fiber, June2012, Soups, Summer, Vegetarian


  • 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


  1. 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.

  2. 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.

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