creamy cucumber soup
- Number of Servings: 4
Ingredients
1 tablespoon extra-virgin olive oil2 cloves garlic, minced1 small onion, diced1 tablespoon lemon juice4 cups peeled, seeded and thinly sliced cucumbers, divided1/2 cups vegetable broth or reduced-sodium chicken broth1/4 teaspoon freshly ground pepperPinch of cayenne pepper1 avocado, diced1/4 cup chopped fresh parsley, plus more for garnish1/2 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, 1-4 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, 6-8 minutes.
2. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when puréeing hot liquids.)
3. Pour into a serving bowl and 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.
Number of Servings: 4
Recipe submitted by SparkPeople user CHAKRATEEZE.
2. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when puréeing hot liquids.)
3. Pour into a serving bowl and 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.
Number of Servings: 4
Recipe submitted by SparkPeople user CHAKRATEEZE.
Nutritional Info Amount Per Serving
- Calories: 153.4
- Total Fat: 11.0 g
- Cholesterol: 1.8 mg
- Sodium: 102.4 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 4.8 g
- Protein: 4.2 g
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