creamy cucumber soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of creamy cucumber soup calories by ingredient
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Number of Servings: 4


    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.

TAGS:  Vegetarian Meals |

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