What?? Cucumbers in a hot soup? You’re joking right? That was my initial thought when I saw this recipe in Eating Well magazine a few years back. But there was a sale on cucumbers at my local Giant Eagle and I started thinking about that recipe. I had some pretty low expectations but made it anyhow. Boy was I wrong. I will definitely make again, and again, and again!
Ingredients
- 1 ripe avocado
- 3 cucumbers peeled and sliced
- 6 cloves garlic, minced
- 1 sweet onion, diced
- 1/4 cup fresh parsley
- 4 cups vegetable broth
- 1 tbsp. freshly squeezed lemon juice
- 2 tsp. freshly ground black pepper
- 1 tsp. fresh or dried dill
- 1/8 tsp. cayenne pepper
- 1/2 cup fat free plain yogurt
Directions
- Sautee the onions and garlic in a large saucepan using water. Stir occasionally until tender. Add the lemon juice and cook for 1 minute.
- Add the cucumbers, broth, black pepper, cayenne and dill. Bring to a simmer then reduce heat and cook until the cucumbers are soft 8-10 minutes.
- Transfer the mixture to a high speed blender. Add the avocado and parsley and blend until smooth and creamy.
- Return soup to the saucepan and cook on low for another 5 minutes.
- When serving garnish with roasted red pepper and a dollop of the yogurt.
