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

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Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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)

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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
10/29/2011
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
07/28/2015
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
10/29/2011
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
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Rating: 5 stars
10/30/2011
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
09/15/2013
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
09/05/2012
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
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Rating: 5 stars
10/30/2011
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
10/30/2011
It was very good except it is easy to but to much cayenne pepper Read More
Rating: 5 stars
10/30/2011
This cucumber soup served cold is perfect for a hot summer day! Read More