Chilled Zucchini And Avocado Soup With Cucumber Salsa

This cold, smooth summer soup is brought to life with a bright, crunchy salsa.


For the salsa:
Peeled cucumber 1 Medium , dice
Lime juice 3 Tablespoon
Seeded tomatoes 2 Medium , dice
Chopped cilantro 1/2 Cup (8 tbs)
Chopped red onion 2 Tablespoon
Chopped jalapeno 2 Tablespoon
For the soup:
Yellow onion 1 Medium , chop
Zucchini 3 Medium , chop
Garlic 2 Clove (10 gm) , smashed
Pitted avocado 1 , halved
1% buttermilk 1/2 Cup (8 tbs)
Low sodium vegetable broth 1 1/2 Cup (24 tbs)
Lime juice 2 Tablespoon
Salt 1/8 Teaspoon
Black pepper 1/8 Teaspoon
Cooking spray 1



1.In a large bowl, combine cucumber, tomatoes, lime juice, cilantro, red onion, jalapeno and mix well.

2.Cover using cling wrap and chill until serving.

3.Grease frying pan with cooking spray and sauté onions in it until softened.

4.Add zucchini, garlic and cook for 5 minutes.

5.In a blender puree the mixture with avocado, buttermilk, pepper, broth and refrigerate until chill.


6.Serve with salsa and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4