Creamy Cucumber Soup

37 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; g added 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 37

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! Pros: NULL Cons: NULL
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. Cons: NULL
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 Cons: NULL
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 Cons: NULL
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
July 24, 2014
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By: EatingWell User
Household Favorite This has become a go-to dish out our house. It's nice and creamy and a great way to add veggies to a meal. One of my favorite versions is to replace the parsley with deal and serve it warm. Happy tummies all around! Pros: Easy, healthy, great for leftovers Cons: NULL
May 16, 2014
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By: Jilary
Quick and easy! I thought I had posted a review of this before, but I guess I didn't. I made this several times last summer because I loved it so much. It was quick and easy to make in the evening to pack for lunch for a few days. I always eat it cold, but it's good warm too. I always top it with a little crumbled queso fresco too, but it's just as good without it. While cheese adds some fat, it also adds protein and makes the soup more filling too. Pros: NULL Cons: NULL
September 17, 2013
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By: EatingWell User
Mixed Reviews I enjoyed this recipe. I ate the soup hot and found I liked the clean fresh taste which was refreshing but filling. I used up left over cucumbers I had been growing this summer. However, the husband didn't like it so mixed reviews in our house. Pros: easy, simple and refreshing Cons: NULL