Creamy Cucumber Avocado Soup

Creamy Cucumber Avocado Soup

Shared by Joy Dunn

Ingredients

1 t olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
6-8 peeled, seeded and thinly sliced cucumbers, (I used a combination of English & regular)
1 quart of vegetable broth or chicken broth
1/2 teaspoon salt or more to taste
1/4 teaspoon freshly ground pepper
2 packages of quacamole dip ( 24oz each) I got this at Sam's club
1/4 cup chopped fresh parsley, plus more for garnish
1/2 cup low-fat plain yogurt

Preparation

1. 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 sliced 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.
2. Transfer the soup to a blender. Add quacamole a package at a time and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt.. Refrigerate. Serve the soup chilled. Just before serving, garnish with chopped cucumber and more chopped parsley, and a dab of yogurt if desired.. add your own note

The quacamole dip really gives the soup its creaminess and flavor.