Cucumber Soup

Published on Monday, August 03, 2009. PRINT THIS RECIPE
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NUTRITION INFORMATION

4 Servings
173 calories

12 g fat (2 g sat, 8 g mono)
4 mg cholesterol
14 g carbohydrate
5 g protein
5 g fiber
374 mg sodium
544 mg potassium.

Nutrition bonus: Vitamin C (30% daily value), Potassium (16% dv).

  • 1 tablespoon lemon juice
  • 4 cups peeled, seeded and thinly sliced cucumbers, divided
  • 1 1/2 cups vegetable broth or reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Pinch of cayenne pepper
  • 1 avocado, diced
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1 tsp dill
  • 1/2 cup low-fat plain yogurt

  1. Place everything but the yogurt in a blender.
  2. Blend on low speed until smooth.
  3. Pour into a serving bowl and stir in yogurt. 
  4. Refrigerate and serve it chilled.
  5. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.