Chilled Avocado And Zucchini Soup Food

CHILLED AVOCADO AND ZUCCHINI SOUP RECIPE

Steps:

• Combine the zucchini, green onions and broth in a saucepan. Bring the mixture to a boil, and then reduce the heat. Simmer until the zucchini is tender.
• Remove the saucepan from the heat, and let it cool.
• Place the lime juice, salt, cooled zucchini mixture, avocado, kefir and cumin in a blender and blend until the mixture has a smooth consistency.
• Chill for 2 hours before serving.

CHILLED ZUCCHINI SOUP

Steps:

• Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.
• Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.
• Purée zucchini mixture, including zest, along with parsley and dill in a blender (in 2 batches if necessary) until smooth (use caution when blending hot liquids). Transfer to a metal bowl, then set bowl into a larger bowl of ice and cold water (to quick-chill). Cool, stirring occasionally, about 20 minutes.
• Stir in buttermilk and season with salt.

AVOCADO ZUCCHINI SOUP

Steps:

• Combine zucchini, broth, avocado (soft & ripe, pitted, peeled and cut into chunks) and onion in blender or food processor. Puree.
• Stir in sour cream, lemon juice, salt, white pepper and cayenne pepper.
• Refrigerate, covered, until thoroughly chilled.
• Garnish each serving with sprinkles of diced tomatoes and sprigs of Italian parsley. (Can garnish with extra slices of fresh avocado, if desired.).
• Serve with a fine loaf of bread for a great summer lunch.
• ("Cooking time" is chilling time. If you use all your ingredients right from the fridge, you might not need to chill it.).

CHILLED AVOCADO AND ZUCCHINI SOUP

Steps:

• In a steamer set over boiling water steam the zucchini, covered, for 10 minutes, or until it is very tender. In a blender pureé the zucchini with the avocado, halved, peeled, and chopped, the buttermilk, 3/4 cup of the ice cubes, the lemon juice, and the cumin, adding enough of the additional ice cubes to reach the desired consistency. Divide the soup between 2 bowls and sprinkle it with the chives. Makes about 2 1/4 cups, serving 2.