Taste first, judge after! For some reason, I had 3 cucumbers in the fridge – far too much gherkin for one gal to take. So Google helped me find a creamy cucumber soup recipe, and it was actually rather delicious.
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tablespoon lemon juice
- 4 cups peeled, thinly sliced cucumbers
- 1 1/2 cups stock
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Pinch (or handful) of cayenne pepper
- 2 avocados, diced
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1/2 cup low-fat plain yogurt
Heat the oil in a deep saucepan, and saute the onions until soft. Add the garlic and saute for another minute before adding lemon juice and the slices cucumber. Add stock, salt, and peppers, and bring to a simmer for about 8 minutes. Then throw the mixture in a blender along with the avocado and parsley.
If you can’t find the lid of your blender, it may well be in your blender and in your soup, as you may discover when your blender sounds like a raspy chainsaw:
Once the lid location has been established and secured, blend the soup until smooth. Before serving, stir in the low fat yoghurt.
This soup can be served hot or cold, which is perfect for this strange summer we seem to be having here in the Midlands; from blankets one day to burns the next! I’m going to try it tomorrow (sun-dependent) with some mint as a refreshing snack.
Link of the Day:
Creamy chocolate mousse – vegan, gluten free, dairy free, sugar free