We love summer soups, especially ones you can serve cold. And with a garden full of cucumbers, we were looking for other ways to eat them rather than raw. Move over gazpacho and make way for this delicious creamy cucumber and avocado soup. So easy to make, and it’s also good served hot.
Cucumber and Avocado Soup
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tablespoon lemon juice
- 4 cups peeled, seeded and thinly sliced cucumbers, divided
- 1½ cups vegetable broth, or reduced-sodium chicken broth
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Pinch of cayenne pepper
- 1 avocado, diced
- ¼ cup chopped fresh parsley, plus more for garnish
- ½ cup low-fat plain yogurt
- 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 3¾ 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.
- 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 ¼ 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.
Make Ahead Tip: Refrigerate for up to 4 hours.