Creamy Cucumber Soup

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 4 servings

Source: www.eatingwell.com

Ingredients:

• 1 Tbsp olive oil
• 2 big cloves, minced
• 1 onion, diced
• 1 Tbsp lemon juice
• 4 cups peeled, seeded and thinly sliced cucumbers
• 1 1/2 cup chicken or vegetable broth
• 1/2 tsp salt
• 1/4 tsp pepper
• pinch of cayenne pepper
• 1 avocado, diced
• 2 Tbsp dried parsley
• 1/2 cup plain yogurt

Steps:

1. Heat oil in large saucepan over medium high heat and add garlic and onion, stirring until tender, 1 to 4 minutes.

 

 
2. Add lemon juice and cook 1 more minute.

 
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3. Peel, core, and cut thin cucumber slices.

 
4. Add 3 3/4 cups of the peeled, cored, thin, cucumber slices, broth, salt, pepper and cayenne, bringing it all to a simmer. Reduce heat ad cook at a gentle simmer until cucumbers are soft, 6 to 8 minutes.

 

 

 

 

 
5. Transfer soup to a processor/blender. Add avocado and parsley, blend at low speed until smooth. Use CAUTION pureeing hot liquids!

 

 

 

 
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6. Pour into bowl and add a dollop of yogurt. Chop some of the 1/4 cup remaining cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving garnish with the chopped cucumber and a sprinkle of the parsley flakes.