Creamy Cucumber Soup

• 1 Tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 Tbsp lemon juice
• 4 cups peeled, seeded and thinly sliced cucumbers, divided
• 1 1/2 cups vegetable broth, or reduced-sodium chicken broth
• 1/2 tsp salt
• 1/4 tsp 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 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 almost all of cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at gentle simmer until cucumbers are soft, 6 to 8 minutes.

Transfer soup to blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.)

Pour into serving bowl and stir in yogurt. Chop remaining 1/4 cup cucumber slices. Serve soup warm or refrigerate and serve it chilled.

Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.