Cool Cucumber Celery and Avocado Soup
A cool refreshing summer soup
Servings 4 servings
- 2 tablespoons olive oil
- 1 leek light green part only, washed wall and sliced thin
- 3 celery stalks diced
- 2 cloves of garlic minced
- 3 cups chicken or vegetable stock
- 1 unpeeled English or seedless cucumber
- 1/2 cup fresh cilantro chopped
- 1 avocado diced
- 1/4 cup plain Greek yogurt optional
Heat the olive oil in a medium-size pot on medium-high heat, and add the leeks, celery and garlic.
Saute the vegetables until tender, about 5 minutes.
Add the chicken or vegetable stock and bring to a boil. Reduce the heat and simmer for about 10 minutes or until the vegetables are soft.
Chill the soup well, and then transfer it to a blender. Add about half of the cucumber and cilantro and blend well to combine.
Add half of the avocado and Greek yogurt if using, and blend again until the soup is smooth.
Stir in the additional diced cucumber, cilantro and avocado and serve immediately.
Calories: 242kcal | Carbohydrates: 18g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 275mg | Potassium: 625mg | Fiber: 4g | Sugar: 6g | Vitamin A: 677IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 1mg