Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points and PointsPlus are trademarks of Weight Watchers International, Inc. Authentic
information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers
has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any
purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights
worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek
prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Plus+ 5 Per Serving
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded and thinly sliced cucumbers
1 1/2 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
1/4 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.
Makes 4 servings. (Serving Size 1 Cup)
Nutritional Info Per Serving: 173 calories; 12 g fat; 2 mg cholesterol; 15 g carbs; 4 g protein;
5 g fiber; 494 mg sodium
Creamy Cucumber Soup