Chilled Creamy Cucumber Soup

Chilled Creamy Cucumber Soup



  • 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.
  • Enjoy.
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