Creamy Cucumber Soup
Creamy Cucumber Soup is the perfect light summer soup. You can make this and eat it warm or keep it in the fridge to have when chilled. It makes for a perfect snack between meals besides having it as the start to any meal. You won’t feel guilty either, the nutrition is off the charts on this one.
- 1 Massel Chicken Style Ultracube or Massel Chicken Style Ultracube
- 1 1/2 cups water
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1 tablespoon lemon juice
- 4 cups peeled, seeded and diced cucumbers
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Pinch of cayenne pepper
- 1 avocado, diced
- 1/4 cup chopped fresh parsley, plus extra for garnish
- 1/2 cup low-fat plain yogurt
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, Massel Ultracube, water, 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 or use hand blender in the saucepan. 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. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.