"There’s no reason to only use cucumbers raw—they are wonderful sautéed then pureed with avocado for a silken-textured soup that’s good warm or cold...."
INGREDIENTS
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1 tablespoon extra-virgin olive oil
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2 cloves garlic, minced
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1 small onion, diced
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1 tablespoon lemon juice
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4 cups peeled, seeded and thinly sliced cucumbers, divided
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1 1/2 cups vegetable broth or reduced-sodium chicken broth
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1/2 teaspoon salt
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1/4 teaspoon freshly ground pepper
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Pinch of cayenne pepper
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1 avocado, diced
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1/4 cup chopped fresh parsley, plus more for garnish
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1/2 cup low-fat plain yogurt