lunes, 29 de junio de 2009

cucumber and avocado soup

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.

Makes 4 servings, about 1 cup each

ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes

1 tablespoon extra-virgin olive oil2 cloves garlic, minced1 small onion, diced1 tablespoon lemon juice4 cups peeled, seeded and thinly sliced cucumbers, divided1 1/2 cups vegetable broth or reduced-sodium chicken broth 1/2 teaspoon salt1/4 teaspoon freshly ground pepperPinch of cayenne pepper1 avocado, diced1/4 cup chopped fresh parsley, plus more for garnish 1/2 cup low-fat plain yogurt
Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 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, 6 to 8 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.

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