Cucumber Soup

This week’s Savorful Saturday recipe comes from Star Clippers Cruise line. Check it out!

Cucumber Soup, Photo Courtesy of Star Clippers Cruise Line

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded and thinly sliced cucumbers
1 1/2 cups vegetable or chicken broth
½ teaspoon salt
¼ teaspoon freshly ground pepper
Pinch of cayenne pepper (to taste)
1 avocado, diced
¼ cup chopped fresh parsley
½ cup low-fat plain yogurt

Heat oil in a large saucepan over medium-high heat
Add garlic and onion; cook until tender
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; 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
Serve the soup warm or refrigerate and serve it chilled
Before serving, garnish with remaining chopped cucumber and parsley, if desired

Use Cholula instead of Cayenne pepper to taste
Garnish options: Crumbled Queso Fresco or Purple Onion and tomato
When served hot, enjoy with a slice of toasted bread and some good cheese

See the original Recipe by Star Clippers HERE.

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