Chilled Avocado And Zucchini Soup Recipes

CHILLED AVOCADO & ZUCCHINI SOUP

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.

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.