Creamy Cucumber Soup

40 Reviews
From: EatingWell Magazine May/June 2007

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.

Ingredients 4 servings

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  • 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

Preparation

  • Active

  • Ready In

  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 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.
  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 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 information

  • Serving size: about 1 cup
  • Per serving: 169 calories; 12 g fat(2 g sat); 5 g fiber; 14 g carbohydrates; 4 g protein; 71 mcg folate; 2 mg cholesterol; 6 g sugars; 879 IU vitamin A; 17 mg vitamin C; 99 mg calcium; 1 mg iron; 494 mg sodium; 536 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 2 fat

Reviews 40

September 11, 2016
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By: travlbug
I have made this three times now with minor changes the second and third time. They were all very good and easy to make or adjust. We found that we prefer it without the yogurt. Froze some of the second batch for winter as the reviews said it freezes well. We had an over abundance of cukes this year and still have plenty of pickles left from last year. Being fairly new to canning and hoping to not take up all the freezer space, I canned 5 quarts of soup out of the third batch. Here's my question. Has anyone tried to can this soup? Everything looked great and all the jars sealed. After the third day I was hearing a strange noise only to discover that all the jars were oozing green sludge! Does anyone know what I did wrong or is canning just not an option for this recipe?
August 22, 2016
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By: Toni Sims
I REALLY liked this. Very easy to make, I used low sodium chicken broth and didn't make any changes. I can see garnishing this with all sorts of things.
August 04, 2016
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By: thomnellie
My least favorite cucumber soup. I followed the recipe precisely and found the result overly tart and thin in flavor. Edible, but far from desirable.
July 09, 2016
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By: EatingWell User
This soup is so easy to make and so, so delicious! Will definitely make it again!
September 28, 2015
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By: EatingWell User
Fantastic! A must try! Can't go wrong with this recipe! Left out yogurt & cyanine due to allergies. Topped with sliced, roasted almonds. Served both warm & chilled. Slurry! Yummmm! Pros: Easy & great use of garden veggies & herbs.
July 28, 2015
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By: EatingWell User
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
June 25, 2015
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By: EatingWell User
Delicious! I don't usually have yogurt but garnish with a pile of cheddar, blue, feta, whatever cheese you have. I just add dill with the parsley. I always have all these things in my garden in the summer so a meal right out of the yard! Pros: easy to make, uses lots of cucumbers, a meal in itself
April 14, 2015
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By: EatingWell User
Delicious Delicious and really easy to make. I would recommended garnishing with sliced parmesan! Very refreshing. Pros: Great use for extra cucumber! Cons: None
February 14, 2015
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By: EatingWell User
Healthy, Filling and Addictive! My new favorite soup! I've made it 3 times this week and I'm completely in awe. I was looking for a soup to replace all the chicken soup I've been making and this fills the void. It is nutritious, adaptable to change, hearty and my new favorite soup. I would eat this for every meal if I could Pros: Easy to make, Delicious, A filling soup, and very healthy Cons: None