Creamy Cucumber Soup

Hi all of my fellow readers.  I am posting this very quick today because there really isn't much new here but I was asked if I knew of any "Cucumber Soup recipes" ... so real quick this is what I came up with:

Creamy Cucumber Soup

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 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

1/2 cup low-fat plain yogurt

Preparation:

1.  Heat oil in a large saucepan over medium-high heat.  Add garlic and onion; cook, stirring occasionally, until tender, 1-4 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, 6-8 minutes.

2.  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.

Nutrition:

Per serving:  173 Calories; 12g Fat; 2 g Sat; 8 g Mono; 2 mg Cholesterol; 15 g Carbohydrates; 4 g Protein; 5 g Fiber; 494 mg Sodium; 544 mg Potassium

1 Carbohydrate per serving

Exchanges:  1 vegetable, 2 fat

I do have to admit ... this sounds really good.   EatingWell.com gets the credit for this recipe.

For me the rest of the day folks will be just watching all of the good teams in MI play ball.  Maybe we will have another winning weekend like last weekend.  Go Tiger's ... such a good job!  Good bye for now from 1HappyChef.  :) Have a really great weekend.