Chilled Avocado Zucchini Soup Food

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CHILLED AVOCADO & ZUCCHINI SOUP



Chilled Avocado & Zucchini Soup image

When you're craving soup in the middle of summer, reach for this chilled avocado and zucchini soup! It's packed with flavor, super easy to make and the perfect healthy meal!

Provided by Alyssa

Categories     Soup

Time 10m

Number Of Ingredients 11

2 leeks (cleaned and thinly sliced)
1 tablespoon olive oil
2 medium zucchini (chopped)
1 medium cucumber (chopped)
1/2 cup fresh cilantro
1/4 cup scallions (chopped)
1/2 teaspoon ground cumin
Salt & pepper to taste
3/4 cup coconut milk
1 - 1 1/2 cups water
1 ripe avocado

Steps:

  • Heat the oil in a small pan. Add the leeks and saute until softened, about 3 - 5 minutes.
  • Transfer the leeks to a blender, followed by the cucumber, zucchini, cilantro, scallions and spices. Add 1/2 cup coconut milk and 1 cup of water. Blend on high until smooth.
  • Remove the lid and add the avocado and remaining liquid, blending again until smooth. For a thinner soup, add additional liquid 1/4 cup at a time (blending between each addition), until you've reached your desired consistency.
  • Taste and adjust seasonings as desired.
  • If soup is at your desired temperature, serve immediately. If not, chill in the fridge until cold.
  • To serve, pour the soup into bowls and optionally garnish with chopped zucchini, a drizzle of olive oil and some fresh cracked pepper.

Nutrition Facts : ServingSize 2 cups, Calories 167 kcal, Carbohydrate 11 g, Protein 2 g, Fat 13 g, SaturatedFat 6 g, Sodium 19 mg, Fiber 3 g, Sugar 3 g

AVOCADO ZUCCHINI SOUP



Avocado Zucchini Soup image

Make and share this Avocado Zucchini Soup recipe from Food.com.

Provided by ceeleegato

Categories     Low Protein

Time 35m

Yield 2 bowls, 2-3 serving(s)

Number Of Ingredients 11

1 cup zucchini, diced
1 cup chicken broth
1 avocado
1/4 cup onion, minced
1 1/2 cups plain yogurt
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon white pepper
1 dash cayenne pepper
1 roma tomato, diced for garnish
4 sprigs Italian parsley (to garnish)

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.).

Nutrition Facts : Calories 326.3, Fat 21.6, SaturatedFat 6.2, Cholesterol 23.9, Sodium 1645.7, Carbohydrate 26.1, Fiber 8.4, Sugar 13.1, Protein 12.3

CHILLED AVOCADO AND ZUCCHINI SOUP



Chilled Avocado and Zucchini Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Steam     Vegetarian     Quick & Easy     Avocado     Zucchini     Summer     Chill     Chive     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 7

1 medium zucchini, cut into 1/2-inch slices
1 California avocado
1 cup buttermilk
3/4 cup ice cubes plus additional to thin the soup if desired
2 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1 1/2 teaspoons minced fresh chives

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.

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