Categories: soups
Ingredients
- 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 1/2 cups vegetable broth, or reduced-sodium chicken broth
- 1/2 teaspoon salt
- 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
Directions
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Heat oil in a large saucepan over medium-high heat.
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Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes.
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Add lemon juice and cook for 1 minute.
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Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer.
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Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
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Transfer the soup to a blender.
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Add avocado and parsley; blend on low speed until smooth.
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Pour into a serving bowl and stir in yogurt.
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Chop the remaining 1/4 cup cucumber slices.
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Serve the soup warm or refrigerate and serve it chilled.
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Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.
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Can be refrigerated for up to 4 hours before serving.