Creamy Cucumber Soup
1 tbsp organic extra virgin olive oil
2 organic cloves garlic, minced
1 organic onion, diced
1 tbsp organic lemon juice
4 cups organic cucumbers, peeled, seeded and thinly sliced, divided
1 1/2 cup organic vegetable broth
1/2 tsp organic sea salt
1/4 tsp organic freshly ground pepper
1/4 tsp organic cayenne pepper
1 organic avocado, diced
1/4 cup organic fresh parsley, chopped
1/2 cup organic low fat plain yogurt
- Heat oil in a large saucepan over medium heat. Add garlic and onion; cook, stirring occasionally, until tender, 2 to 4 minutes. 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.
- Carefully 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. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with chopped cucumber.