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.
INGREDIENTS
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
Read more: Food, All recipes, Appetizers & Snacks, Soups & Salads, zucchini avocado soup
Inspired by a recipe from Gourmet magazine
Disclaimer: The views expressed above are solely those of the author and may
not reflect those of
Care2, Inc., its employees or advertisers.
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38 comments
+ add your ownLove Avocado!
yip totally delicious!
Thank you :)
Thanks.
Thanks
thanks for sharing
This I'm going to try!!I still have some zucchini growing :)
Thank you
It sounds great, minus the buttermilk. Thanks
sounds so good
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