Chilled Zucchini and Avocado Soup

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


Val M.
Val M.3 years ago

Love Avocado!

rene davis
irene davis3 years ago

yip totally delicious!

Elena T.
Elena Poensgen3 years ago

Thank you :)

Donna Hamilton
Donna Hamilton4 years ago


Winn Adams
Winn Adams4 years ago


Patricia H.
Patricia H.4 years ago

thanks for sharing

Pinke A.
Pinke A.4 years ago

This I'm going to try!!I still have some zucchini growing :)

Michele Wilkinson

Thank you

No Politics H.
Past Member 4 years ago

It sounds great, minus the buttermilk. Thanks

Abbe A.
Azaima A.4 years ago

sounds so good