Garlicky Cucumber Soup Recipes

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CREAMY CUCUMBER SOUP - EATINGWELL
Web Jun 3, 2016 1 tablespoon extra-virgin olive oil 2 cloves garlic, minced 1 small onion, diced 1 tablespoon lemon juice
From eatingwell.com
4.2/5 (22)
Calories 169 per serving
  • 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. (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.
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