What's This?
Serving size 4
Prep Time
Total Time


1 Tbsp extra virgin olive oil2 clove garlic, minced1 small onion, diced1 Tbsp lemon juice4 cup peeled, seeded and thinly sliced cucumbers, divided½ cup vegetable broth or reduced-sodium chicken broth½ tsp salt¼ tsp freshly ground pepper1 pinch of cayenne pepper¼ cup avocado, diced½ cup chopped fresh parsley, plus more for garnish low-fat plain yogurt


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.

To Make Ahead: Refrigerate for up to 4 hours.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 169 18%
  • Calories from fat 108 1%
  • Total Fat 12gm 21%
  • Sodium 494mg 20%
  • Total Carbohydrates 14gm
  • Fiber 5gm
  • Protein 4gm
  • Cholesterol 2mg 5%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Soup, Lunch, Diabetic, Gluten Free, Low Carb, Low Cholesterol, Low Fat, Vegetable, Yogurt, American, Blender, Fourth of July, Bridal Shower, Baby Shower

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