Chilled Creamy Cucumber Soup

Cucumber Soup

Use organic ingredients whenever possible.

  • Author: Therese


1 Tbsp extra-virgin olive oil

2 cloves garlic, minced

1 small onion, diced

1 Tbsp lemon juice

4 cups peeled, seeded and thinly sliced cucumbers, divided

1 1/2 cups vegetable broth , or reduced-sodium chicken broth

1/2 tsp salt

1/4 tsp freshly ground pepper

pinch of cayenne pepper

1 avocado, diced

1/4 cup chopped fresh parsley, plus more for garnish

1/2 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 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.

Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth.

Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices.

Refrigerate and serve it chilled.

Just before serving, garnish with the chopped cucumber and more chopped parsley,

Refrigerate for up to 4 hours.


The Health Benefits of Cucumbers

Find out why adding Cucumbers to your diet will help make you your own Health Hero. Find out more about the Health Benefits of Cucumbers.




Chilled Creamy Cucumber Soup