Chilled Creamy Cucumber Soup

Chilled Creamy Cucumber Soup

  • 1 Tbsp extra-virgin olive oil
  • 2 cloves garlic (minced)
  • 1 small onion (diced)
  • 1 Tbsp lemon juice
  • 4 cups peeled (seeded and thinly sliced cucumbers, divided)
  • 1 1/2 cups vegetable broth (or reduced-sodium chicken broth)
  • 1/2 tsp salt
  • 1/4 tsp 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
  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. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer.
  3. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
  4. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth.
  5. Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices.
  6. Refrigerate and serve it chilled.
  7. Just before serving, garnish with the chopped cucumber and more chopped parsley,
  8. Refrigerate for up to 4 hours.
  9. Enjoy.