Creamy Cucumber Soup Recipe
Nutritional Info (Per serving):
Calories: 173, Saturated Fat: 2g, Sodium: 494mg, Dietary Fiber: 5g, Total Fat: 12g, Carbs: 15g, Cholesterol: 2mg, Protein: 4g
Recipe Source:
Prep Time: 20 mins
Cook Time: 13 mins
Total Time: 33 mins
Ingredients
1 tablespoon oil, olive, extra virgin 2 clove(s) garlic, minced 1 small onion(s), diced 1 tablespoon lemon juice 4 cup(s) cucumber(s), peeled, seeded and thinly sliced, divided 1 1/2 cup(s) broth, vegetable, or reduced-sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper, black ground, freshly ground 1 pinch pepper, cayenne 1 medium avocado, diced 1/4 cup(s) parsley, fresh, chopped, plus more for garnish 1/2 cup(s) yogurt, low-fat plain Preparation
1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute.
2. 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 to 8 minutes.
3. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.)
4. Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices.
5. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.
Nutritional Info (Per serving):
Calories: 173, Saturated Fat: 2g, Sodium: 494mg, Dietary Fiber: 5g, Total Fat: 12g, Carbs: 15g, Cholesterol: 2mg, Protein: 4g
Recipe Source:
Prep Time: 20 mins
Cook Time: 13 mins
Total Time: 33 mins
Ingredients
1 tablespoon oil, olive, extra virgin 2 clove(s) garlic, minced 1 small onion(s), diced 1 tablespoon lemon juice 4 cup(s) cucumber(s), peeled, seeded and thinly sliced, divided 1 1/2 cup(s) broth, vegetable, or reduced-sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper, black ground, freshly ground 1 pinch pepper, cayenne 1 medium avocado, diced 1/4 cup(s) parsley, fresh, chopped, plus more for garnish 1/2 cup(s) yogurt, low-fat plain Preparation
1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute.
2. 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 to 8 minutes.
3. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.)
4. Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices.
5. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.
