Chilled Avocado and Zucchini Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
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 |
Directions:
1. 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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