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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2007


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: Refrigerate for up to 4 hours.

Nutrition Facts

169 calories; protein 4.1g 8% DV; carbohydrates 13.6g 4% DV; exchange other carbs 1; dietary fiber 5.1g 20% DV; sugars 6.1g; fat 11.8g 18% DV; saturated fat 1.9g 10% DV; cholesterol 1.8mg 1% DV; vitamin a iu 878.8IU 18% DV; vitamin c 17.3mg 29% DV; folate 70.6mcg 18% DV; calcium 99.2mg 10% DV; iron 1mg 6% DV; magnesium 38.6mg 14% DV; potassium 536mg 15% DV; sodium 493.6mg 20% DV; thiamin 0.1mg 10% DV.

Reviews (44)

Read More Reviews
44 Ratings
  • 5 star values: 26
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 1 stars
horrible i don't know why but it turned out green and it tasted like barf. I'm sure i followed the directions right. I strongly advise that you hit the back button and try another recipe. Pros: nothing Cons: tasted horrible Read More
Rating: 5 stars
Delicious and handy I love this recipe. I have been using it for a few years now when I want to preserve cucumbers from my garden. The soup freezes well and gives you a nice taste of summer in the middle of the winter Pros: Tastes wonderful and freezes well Read More
Rating: 5 stars
Left out lemon juice and parsley because I didn't have it on hand. Still turned out great! Can't wait to try again with all the ingredients. Keeping this recipe forever! Read More
Rating: 5 stars
This recipe is a keeper. It was great! I used leeks instead of the onion and I added a little bit of lemon zest at the end. VERY delicious. Read More
Rating: 5 stars
Healthy and incredibly delicious soup This recipe is TERRIFIC; it's easy (if you like chopping). The only change I made was to add more garlic cayenne pepper and I added a little tiny bit more lemon juice. YUM! I hadn't even put in the yogurt yet and it was already good. I tried another taste of it with yogurt only to find that I liked it better without the yogurt. Great warm!!! Pros: Flavorful healthy hearty Cons: No cons other then upping the cayenne and garlic. Read More
Rating: 4 stars
One of my all time favs!!! I use ground red pepper and more lemon juice than called for and serve it very cold. The whole family loves this soup. I ecommend i to anyone who likes a great cold soup. Read More
Rating: 5 stars
My husband and I loved this soup. Needed just a bit more salt otherwise the recipe is perfect as it is. Read More
Rating: 5 stars
It was very good except it is easy to but to much cayenne pepper Read More
Rating: 5 stars
This cucumber soup served cold is perfect for a hot summer day! Read More