creamy cucumber soup

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
1/2 cups vegetable broth or reduced-sodium chicken broth
1/4 teaspoon 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, 1-4 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.