Picture from @simplyquinoa
Author Notes: This is one of my favorite cold soups for the summer. If cucumber’s not your thing, you can prepare this soup with zucchini, tomato, celery, or a combination of all of those vegetables. Avocado is a perfect base for an easy soup like this, and it will give you a canvas that is endlessly adaptable. —Gena Hamshaw
Serves 4
Chilled Zucchini and Avocado Soup
Ingredients:
2 large zucchini, peeled and cut into rough slices
1 large Haas avocado, halved, pitted, and flesh scooped out
2 scallions, green and white parts included, chopped
2 tablespoons fresh lime juice
1/4 to 1/2 teaspoons sea salt (to taste)
1/4 teaspoon black pepper (or to taste)
Directions:
Blend all soup ingredients together in a blender till smooth, adding enough water to achieve a perfectly creamy texture (about a scant half cup, but use your judgment)
Transfer soup to four serving bowls and serve with basil
