Cool down and hydrate this summer with this chilled cucumber avocado soup.  Avocados are filled with fiber, helping you feel full as well. They’re also filled with belly-flattening monosaturated fats. While these are the “good” kinds of fats, you don’t want to overdo it! But avocados are a great way to lend some flavor to your dishes while you’re doing your weight loss thing during the Shred!!

Chilled Cucumber Soup

INGREDIENTS

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, divided
1 1/2 cups vegetable broth, or 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 nonfat Greek yogurt

DIRECTIONS

  1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, one to four minutes. Add lemon juice and cook for one 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, six to eight minutes.
  2. 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.