Best Chilled Avocado And Zucchini Soup Recipes

Chilled Avocado and Zucchini Soup image

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.

Avocado Zucchini Soup image

Provided by ceeleegato

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