Rating: 4.33 stars
18 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 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

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Read the full recipe after the video.

Recipe Summary test

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

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

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