This is a wonderful, refreshing and creamy soup. Perfect for Banded patients that are on full liquids during the post op diet or a great snack option. Or pair it with a small chicken veggie wrap for a filling lunch.
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Quick Info:
Servings
Quick Meal
Contains Dairy
Vegetarian
Nutritional Info (Per serving): Calories: 173, Saturated Fat: 2g, Sodium: 494mg, Dietary Fiber: 5g, Total Fat: 12g, Carbs: 15g, Cholesterol: 2mg, Protein: 4g Carb Choices: 0.5
Prep Time: 20 mins
Cook Time: 13 mins
Total Time: 33 mins
Ingredients
- 1 tablespoon oil, olive, extra virgin
- 2 clove(s) garlic, minced
- 1 small onion(s), diced
- 1 tablespoon lemon juice
- 4 cup(s) cucumber(s), peeled, seeded and thinly sliced, divided
- 1 1/2 cup(s) broth, vegetable, or reduced-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, black ground, freshly ground
- 1 pinch pepper, cayenne
- 1 medium avocado, diced
- 1/4 cup(s) parsley, fresh, chopped, plus more for garnish
- 1/2 cup(s) yogurt, low-fat plain
Preparation
1. 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.
2. 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.
3. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.)
4. Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices.
5. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.
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