Rating: 4 stars
21 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

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.

Source: EatingWell Magazine, May/June 2007


Read the full recipe after the video.

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

about 1 cup
169 calories; protein 4.1g; carbohydrates 13.6g; dietary fiber 5.1g; sugars 6.1g; fat 11.8g; saturated fat 1.9g; cholesterol 1.8mg; vitamin a iu 878.8IU; vitamin c 17.3mg; folate 70.6mcg; calcium 99.2mg; iron 1mg; magnesium 38.6mg; potassium 536mg; sodium 493.6mg; thiamin 0.1mg.

1 vegetable, 2 fat