This is another recipe we borrowed from Blue Moon Community Farm. It is a wonderful way to use a bunch of cucumbers. A challenge many of us are dealing with at this time of the year (August). In this recipe the cucumbers are cooked which is rather unusual, but its yummy and easy. Try it!
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice (optional)
4 cups peeled, seeded and thinly slice cucumbers, divided
1 1/2 cups chicken or vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch of cayenne pepper
1 avocado, diced
1/4 cup chopped fresh parsley
1/2 cup plain low-fat yogurt
Heat oil, add garlic and onion. Cook until tender, stirring occasionally. Add lemon juice and cook for 1 minute. Add 3 3/4 cups of cucumber slices, broth, salt and pepper and cayenne. Bring soup to a simmer. Reduce heat and simmer for about 8 minutes or until the cucumbers are soft.
Transfer the soup to a blender or food processor. Add the avocado and parsley. Blend on low speed until smooth. You could also use an immersion blender. Stir in yogurt, but don't cook after doing so. Top the soup with the remaining cucumber and serve with additional parsley if you wish. It is good warm or cold.
I think the avocado is essential to help give the soup a creamy texture and richness.