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Creamy Cucumber Soup

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings, about 1 cup each
There’s no reason to only use cucumbers raw—they are wonderful sautéed then pureed with avocado for a silken-textured soup that’s good warm or cold.

Make Ahead Tip: Refrigerate for up to 4 hours.
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
Creamy Cucumber Soup Recipe at
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 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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Cool Cucumber Appetizers
 Cool Bowls of Soup
Nutrition Facts per Serving
Yield:   4 servings, about 1 cup each
Calories: 173
Fat. Total: 12g
Protein: 4g
Carbohydrates, Total: 15g
Fat, Saturated: 2g
Fiber: 5g
Cholesterol: 2mg
Sodium: 494mg
% Cal. from Fat: 62%
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