Monica says:

While I wasn’t too thrilled to go to the doctor the other day, I was pleasantly surprised when I found a great recipe in the waiting room!

I almost ALWAYS have a book with me (you never know if you get stuck in traffic!)… but this day, I forgot it on the dining room table! So, I kept myself amused reading articles in various magazines.

Much to my surprise, I found this cold soup recipe in the June 2015 issue of WebMD. And since, my  Doctor subscribes to this magazine, he has several copies for his patients to take home if they so choose.

Guess what?

I chose!

The magazine featured several cucumber tidbits and recipes and this cucumber soup, in particular, caught me little eye!

As I read over the ingredients, I said to myself “I have every ingredient at my house right now….this is going to be an addition to my supper!”

So I went home and gathered some mint from the garden.

And I assembled the blender, and pulled out all of the other ingredients.

And then I followed this lovely little recipe that I share with you here!

I omitted the scallions because I forgot that I didn’t have them on hand and just didn’t feel like running out to the grocery store again!

Special thanks to WebMD for inspiring me (and hopefully, you!)

 

Creamy cucumber soup with avocado

(Recipe reprinted from the website, ©June 2015, WebMD, to aid you in your shopping!)

Makes 4–6 servings

Ingredients

2 large cucumbers, seeded and chopped

2 cups plain nonfat Greek yogurt

1-2 cloves garlic, minced

1 T fresh lemon juice

1/4 cup chopped fresh mint (plus a few sprigs for garnish)

1/2 tsp kosher salt

White pepper to taste

2 scallions, chopped

1 T extra virgin olive oil

1 avocado, peeled, pitted, and chopped (prepare just before serving)

Directions

1. Place cucumbers, yogurt, garlic, lemon juice, mint, salt, and pepper in a food processor or blender, and blend until smooth.
2. Refrigerate 3–4 hours. Then spoon soup into chilled bowls. Garnish with scallions, a drizzle of olive oil, avocado, and a sprig of mint. Serve immediately.

Per serving (based on 4 servings): 194 calories, 14 g protein, 17 g carbohydrate, 9 g fat (1 g saturated fat), 4 g fiber, 7 g sugar, 355 mg sodium. Calories from fat: 39%

Go ahead and make a cold soup this summer…

it’s easy, enjoyable, and really hits the spot!

© 2015, Monica of glutenfreedoubletalk