Creamy Cucumber Soup
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.
Makes 4 servings, about 1 cup each"This soup has wonderful flavor whether served warm or cold, but if you are looking for a light, warm weather chilled soup to accompany an entrée, this may not be what you're looking for. This savory soup could be served as the main course for a brunch, or lunch, and would be good with flat bread and a side salad. I made this with fresh cucumbers from our garden and added a little more cayenne for an extra zing and we loved it." - HeffeLump08
Yield: 4 Ready in 35 minutes
34 people trying soon
Verified by stevemur
|1 tablespoonextra-virgin olive oil|
|2 clovesGarlic; minced|
|1 smallOnion; diced|
|1 tablespoonlemon juice|
|4 cupscucumber; peeled, seeded and thinly sliced, divided|
|1 1/2 cupsvegetable broth or reduced-sodium chicken broth|
|1/4 teaspoonfreshly ground pepper|
|1 pinchcayenne pepper|
|1 avocado; diced|
|1/4 cupfresh parsley; chopped, plus more for garnish|
|1/2 cupLow-fat plain yogurt|
Creamy Cucumber Soup Preparation
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.
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