Avocado Zucchini Soup

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“A light, healthy, chilled summer soup--the only fat comes from the avocado.”
READY IN:
35mins
SERVES:
2-3
YIELD:
2 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine zucchini, broth, avocado (soft & ripe, pitted, peeled and cut into chunks) and onion in blender or food processor. Puree.
  2. Stir in sour cream, lemon juice, salt, white pepper and cayenne pepper.
  3. Refrigerate, covered, until thoroughly chilled.
  4. Garnish each serving with sprinkles of diced tomatoes and sprigs of Italian parsley. (Can garnish with extra slices of fresh avocado, if desired.).
  5. Serve with a fine loaf of bread for a great summer lunch.
  6. ("Cooking time" is chilling time. If you use all your ingredients right from the fridge, you might not need to chill it.).

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