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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|Serving Size: 1 Serving (334g)|
|Recipe Makes: 4|
|Calories from Fat: 107 (59%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 3.7mg||1 %|
|Sodium 405.2mg||14 %|
|Potassium 606mg||16 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 12g|
|Protein 5.4g||8 %|
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Calories per serving: 182
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