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Creamy Cucumber Soup

  • 35 m
  • 35 m
EatingWell Test Kitchen
“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.”


    • 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
    • 1½ cups vegetable broth, or reduced-sodium chicken broth
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • Pinch of cayenne pepper
    • 1 avocado, diced
    • ¼ cup chopped fresh parsley, plus more for garnish
    • ½ cup low-fat plain yogurt


  • 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. Add 3¾ 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.
  • 2 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 ¼ 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.
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