By: EatingWell

Servings: 4

Yield: 4 servings, about 1 cup each

Total Time: 35 minutes

Prep Time: 35 minutes

To Make Ahead: Refrigerate for up to 4 hours.

Recipe Description:

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.

Recipe Ingredients:

1. 1 tablespoon extra-virgin olive oil
2. 2 cloves garlic, minced
3. 1 small onion, diced
4. 1 tablespoon lemon juice
5. 4 cups peeled, seeded and thinly sliced cucumbers, divided
6. 1 1/2 cups vegetable broth or reduced-sodium chicken broth
7. 1/2 teaspoon salt
8. 1/4 teaspoon freshly ground pepper
9. Pinch of cayenne pepper
10. 1 avocado, diced
11. 1/4 cup chopped fresh parsley, plus more for garnish
12. 1/2 cup low-fat plain yogurt

Recipe Steps:

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.

Recipe Nutrition:

Per serving:
173 calories; 12 g fat (2 g saturated fat, 8 g mono unsaturated fat); 2
mg cholesterol; 15 g carbohydrates; 4 g protein; 5 g fiber; 494 mg
sodium; 544 mg potassium

Nutrtion Bonus: Vitamin C (30% daily value), Potassium (16% dv).

1 Carbohydrate Servings

Exchanges: 1 vegetable, 2 fat