Creamy Cucumber Soup

Serve It Hot...Or Cold

4 Cups Cumber (diced)
Olive Oil
2 Cloves Garlic (minced)
1 Small Onion (diced)
1 Tablespoon Lemon Juice
12 oz. Low Sodium Chicken Broth
Salt/Pepper
Pinch of Cayenne Pepper
1 Avocado (diced)
Handful of Parsley (chopped)
1/2 Cup Low Fat Yogurt

Coat the bottom of a large pot with olive oil
Add garlic and onion
Season with salt/pepper
Cook for 4-5 minutes
Add lemon juice and cook for 1 minute
Add cucumber, broth and cayenne pepper
Bring to a boil then simmer for 8 minutes
***Remove soup from heat and allow to cool
In a blender add avocado, parsley and cooled soup
Blend till smooth
Return soup to pot and stir in yogurt
Serve warm or cold

If serving cold allow to cool for 4 hours in the refrigerator
***Be careful when blending hot foods - make sure soup is cool enough to handle before pureeing.