Creamy Cucumber Soup

Creamy Cucumber Soup

Ready in 35 minutes

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

Top-ranked recipe named "Creamy Cucumber Soup"

4.2 avg, 4 review(s) 100% would make again

Ingredients

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1 tablespoon extra-virgin olive oil
2 cloves Garlic; minced
1 small Onion; diced
1 tablespoon lemon juice
4 cups cucumber; peeled, seeded and thinly sliced, divided
1 1/2 cups vegetable broth or reduced-sodium chicken broth
1/2 teaspoon Salt
1/4 teaspoon freshly ground pepper
1 pinch cayenne pepper
1 avocado; diced
1/4 cup fresh parsley; chopped, plus more for garnish
1/2 cup Low-fat plain yogurt

Original recipe makes 4

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 182 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This soup is better hot than cold. I served it chilled for the first meal and then tried heating it the next meal. I was not that fond of the flavor and will probably not make this again.
Skelley3368 8 months ago
My husband loves this with chopped green onions added to the garnish.
CarolTabat 1 year ago
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 2 years ago
[I posted this recipe.]
elmes3 4 years ago
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