1 tablespoon extra-virgin olive oil2 cloves garlic, minced1 small onion, diced1 tablespoon lemon juice4 cups peeled, seeded and thinly sliced cucumbers, divided
1 1/2 cups vegetable broth, or reduced-sodium chicken broth
1/2 teaspoon salt1/4 teaspoon freshly ground pepperPinch of cayenne pepper1 avocado, diced1/4 cup chopped fresh parsley, plus more for garnish
1/2 cup low-fat plain yogurt
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. Add almost all of the 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.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.
Adapted from Eating Well
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This recipe was most recently featured in
Boston Organics Newsletter No. 24 of 2015.