Zucchini and avocado together–who would have imagined that these two ingredients could be partners in such a culinary triumph?! The creamy, nutty avocado plays off perfectly against the bright earthiness of the zucchini, and the buttermilk ties it all together with a perfect, comforting zing.
1 medium zucchini, cut into 1/2-inch chunks
1 California avocado
1 cup buttermilk
3/4 cup ice cubes
2 tablespoons lemon juice
1/4 teaspoon ground cumin
1 1/2 teaspoons minced chives, or other herbs for garnish
1. Steam the zucchini until very tender, about 10 minutes.
2. Halve, peel and chop the avocado and add to a blender with zucchini, buttermilk, ice, lemon juice and cumin.
3. Puree the soup, adding more ice cubes until the desired thickness is achieved.
4. Pour into bowls and garnish with chives or herbs.
Serves 2 to 4
Inspired by a recipe from Gourmet magazine
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