Avocado Zucchini Soup Recipes

ZUCCHINI SOUP I

Steps:

• In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
• In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
• When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

CHILLED ZUCCHINI AND AVOCADO SOUP

Steps:

• Grill or broil zucchini and onion until tender.
• Allow ingredients to cool completely to room temperature, 21°C/70°F or less.
• Once cooled completely, add the zucchini and the onion to your NutriBullet along with the broth and blend briefly.
• Add cucumber, cilantro, lime juice, salt, and half the avocado to NutriBullet and blend again. Transfer soup to a glass bowl and chill for one hour.
• Once ready to serve, stir in Greek yogurt and cumin to thicken the soup and add flavor. Pour the creamy cold soup into portioned bowls and top with the other half of the diced avocado.
• Enjoy!

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.

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 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.