A chilled cucumber and avocado soup is perfect for any Summer day; not only will it help you cool off and hydrate, but the ingredients will also help you feel your flat-belly best. Avocados are high in fiber, which helps keep you full, as well as monounsaturated fats, which studies have shown may help decrease belly fat. Cucumbers, meanwhile, are high in anti-inflammatory nutrients. A pinch of cayenne as well as garlic adds a bit of spice and a metabolism boost, and at under 150 calories, this chilled green soup doesn't weigh you down on a hot day.
Read on for the recipe.
- 1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded, and thinly sliced cucumbers, divided
1 1/2 cups vegetable broth, or reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
1/4 cup chopped fresh parsley, plus more for garnish
1/2 cup nonfat Greek yogurt
- Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, one to four minutes. Add lemon juice and cook for one minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper, and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, six to eight minutes.
- Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup 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.
Makes four one-cup servings.
- Other, Soups/Stews
- North American