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judy-mass

REC: Chilled Zucchini and Avocado Soup


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Joined: Dec 10, 2005

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Posted to Thread #29646 at 5:24 pm on May 24, 2017

* Exported from MasterCook *

Chilled Zucchini And Avocado Soup

Recipe By :Epicurious
Serving Size : 2 Preparation Time :0:45
Categories : Quick And Easy Soups & Stews
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Medium Zucchini, Cut Into 1/2-Inch Slices
1 California Avocado
1 Cup Buttermilk
3/4 Cup Ice Cubes, Plus Additional To Thin If Desired
2 Tablespoons Fresh Lemon Juice
1/4 Teaspoon Ground Cumin
1 1/2 Teaspoons Minced Fresh Chives

In a steamer set over boiling water steam the zucchini, covered, for 10 minutes or until it is very tender. In a blender puree 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 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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Per Serving (excluding unknown items): 216 Calories; 17g Fat (64.0% calories from fat); 6g Protein; 15g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 139mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Non-Fat Milk; 3 Fat.

NOTES : 1) used a can of veg. broth instead of ice - worked well
2) garnish with sour cream and chives or something else, crushed red pepper or chili powder
3) other suggestions include adding sauteed onion, a couple of cold shrimp, or cucumber
4) microwave the zucchini for easier prep

All in all, a versatile palette that would work with many variations.


Every good dish deserves a good pot.


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