1 1/2 cups vegetable broth, or reduced-sodium chicken broth
4 cups peeled, seeded, and thinly sliced cucumbers, divided
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 nonfat Greek yogurt
Instructions
Heat oil in a large saucepan over medium-high
heat. Add garlic and onion; cook, stirring
occasionally, until tender, one to four minutes.
Add lemon juice and cook for one 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,
six to eight minutes.
Transfer the soup to a blender. Add avocado and
parsley; blend on low speed until smooth. (Use
caution when pureeing hot liquids.) 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.
Originally Submitted
6/25/2013
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