Prep Time: 15 mins Total Time: 30 mins Serves: 4
Ingredients: Resource from eatingwell.com
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
1½ cups vegetable broth, or reduced-sodium chicken broth
½ teaspoon salt
¼ teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
¼ cup chopped fresh parsley, plus more for garnish
½ cup low-fat plain yogurt
Preparation:
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 3¾ 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 parsley; blend with immersion blender or blender on low speed until smooth. 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. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.