Creamy Cucumber Soup

Makes 4 servings, about 1 c. each                                   35 min. prep

1 Tbsp. extra-virgin olive oil

2 cloves garlic, minced

1 small onion, diced

1 ½ c. vegetable or chicken broth

4 c. peeled, seeded and thinly sliced cucumbers, divided

½ tsp. salt

¼ tsp. freshly ground pepper

Pinch of cayenne pepper

1 Tbsp. lemon juice

1 avocado, diced

¼ c. chopped fresh parsley, plus more for garnish

½ c. plain yogurt

Heat oil in a large saucepan over medium-high heat.  Add garlic and onion; cook, stirring occasionally, until tender, 1-4 min.  Add lemon juice and cook for 1 min.  Add 3 ¾ c. cucumber slices, broth, salt, pepper and cayenne; bring to a simmer.  Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6-8 min.  Transfer the soup to a blender.  Add avocado and parsley; blend on low speed until smooth.  Pour into a serving bowl and stir in yogurt.  Chop the remaining ¼ c. 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.  Taken from June 2007 Eating Well.

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