- 3 ½ cups peeled, seeded and thinly sliced cucumbers
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 1 tablespoon lemon juice
- 1 1/2 cups chicken or veggie broth
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Pinch of cayenne pepper (optional)
- 1 avocado, finely chopped
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1/2 cup plain yogurt
Heat olive oil in a large saucepan on medium-high. Add onion and garlic and cook about 5 minutes-under tender and translucent. Add lemon juice and cook for 1 minute. Add cucumber, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a low simmer until the cucumbers are soft about 7 minutes.
2. Pour into blender. Add avocado and parsley; blend on low until smooth. Pour into a serving bowl and stir in yogurt. Serve the soup warm or refrigerate and serve it chilled. Garnish with parsley.