August 27, 2013

Cucumber Avocado Soup

Anyone else feel like they may have overindulged a bit these last few weeks of summer? We took full advantage of the last cook outs, pool days and day trips to the city...and all the desserts, iced coffee covered in whipped cream and barbecue that goes with it.

Now that school has started and I'm getting to make lunch for just myself again I'm going to mix things up from the usual sandwich. Enter this soup. The base is cucumber, and the avocado is blended in at the end to make a creamy, bright soup that can be eaten warm or cold. I've tried other cucumber avocado soups, but they were almost smoothies rather than soups. I like that there is a peppery undertone to this that makes it feel like it's "real" food, not something you'd eat on a cleanse. This would be great to pack in a lunch too, since it doesn't need to stay warm. In fact, I think it tastes better chilled. Perfect for those late summer heat waves!

Cucumber Avocado Soup

Adapted from Eating Well via PopSugar Fitness

1 tbs coconut oil
1/2 onion
2 cloves garlic, minced
2 large cucumbers, peeled and chopped (just under 4 cups worth)
1/2 tsp salt
1/4 tsp pepper
pinch of cayenne pepper
1 1//2 cups chicken or vegatable broth
1 avocado
1/4 cup parsley, roughly chopped
1/2 cup plain greek yogurt

Saute the onion until it's translucent, then add the garlic and cook 1 minute longer. Add in the cucumber, salt pepper, cayenne and broth and simmer for 7-10 minutes until the cucumber is soft.

Add in the avocado, and parsley and blend with an immersion blender. (Or transfer soup in batches to a regular blender)

Stir in yogurt and serve warm or cold. Garnish with cucumber slices and parsley.

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