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, divided
1 1/2 cups vegetable broth or chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 avocado, diced
1/4 cup chopped fresh parsley, plus more for garnish
1/2 cup plain yogurt
Pinch of cayenne pepper
Preparation time: 35 minutes
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.
This can be made ahead and refrigerated for up to 4 hours.
1 Carbohydrate Serving. Serves: 4.
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