Avocado Zucchini Soup Recipes

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AVOCADO ZUCCHINI SOUP



Avocado Zucchini Soup image

Make and share this Avocado Zucchini Soup recipe from Food.com.

Provided by ceeleegato

Categories     Low Protein

Time 35m

Yield 2 bowls, 2-3 serving(s)

Number Of Ingredients 11

1 cup zucchini, diced
1 cup chicken broth
1 avocado
1/4 cup onion, minced
1 1/2 cups plain yogurt
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon white pepper
1 dash cayenne pepper
1 roma tomato, diced for garnish
4 sprigs Italian parsley (to garnish)

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.).

Nutrition Facts : Calories 326.3, Fat 21.6, SaturatedFat 6.2, Cholesterol 23.9, Sodium 1645.7, Carbohydrate 26.1, Fiber 8.4, Sugar 13.1, Protein 12.3

AVOCADO AND EGG BREAKFAST SANDWICH



Avocado and Egg Breakfast Sandwich image

A variation on avocado toast, this is a quick, easy, and wholesome start to your day! I like to use bagels for this sandwich, but any bread will work!

Provided by moonlighthemm

Categories     Breakfast Sandwiches

Time 10m

Yield 2

Number Of Ingredients 6

1 bagel, sliced in half
1 tablespoon cooking oil
1 large egg
1 small avocado, peeled and pitted
salt and ground black pepper to taste
2 tablespoons softened cream cheese

Steps:

  • Toast sliced bagel in a toaster until golden brown.
  • While the bagel is toasting, heat oil in a frying pan over medium heat and add egg. Pan-fry until set, 3 to 4 minutes.
  • Mash avocado (a fork will do the job nicely!) in a medium bowl; sprinkle with salt and black pepper.
  • Spread 1 tablespoon cream cheese on each toasted bagel half. Top with mashed avocado and egg, and add more salt and pepper if desired.

Nutrition Facts : Calories 404.4 calories, Carbohydrate 31.6 g, Cholesterol 109 mg, Fat 27.5 g, Fiber 6.7 g, Protein 10.6 g, SaturatedFat 6.8 g, Sodium 321.6 mg

CHILLED AVOCADO AND ZUCCHINI SOUP



Chilled Avocado and Zucchini Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Steam     Vegetarian     Quick & Easy     Avocado     Zucchini     Summer     Chill     Chive     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 7

1 medium zucchini, cut into 1/2-inch slices
1 California avocado
1 cup buttermilk
3/4 cup ice cubes plus additional to thin the soup if desired
2 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1 1/2 teaspoons minced fresh chives

Steps:

  • In a steamer set over boiling water steam the zucchini, covered, for 10 minutes, or until it is very tender. In a blender pureé 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 of the 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.

VEGETARIAN TORTILLA SOUP WITH AVOCADO



Vegetarian Tortilla Soup with Avocado image

One thing I've missed in the years of my being vegetarian is the delicious tortilla soup a local Mexican restaurant makes. I've finally mastered my vegetarian version, that can easily be vegan if the cheese isn't added at the end. My omnivore boyfriend thinks it's divine! Black beans can be added for extra protein.

Provided by april

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 17

3 flour tortillas, cut into strips
cooking spray
1 tablespoon peanut oil, or as needed
1 ½ cups chopped onion
¼ cup chopped red bell peppers
2 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes with juice, chopped
2 cups diced zucchini
2 cups frozen sweet corn
½ cup diced mushrooms
5 cups vegetable broth
¾ tablespoon chili powder
1 ½ teaspoons hot pepper sauce
salt and ground black pepper to taste
2 tablespoons chopped fresh cilantro
1 avocado - peeled, pitted, and sliced
1 cup shredded Monterey Jack cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange tortilla strips on a baking sheet and lightly with cooking spray.
  • Bake in the preheated oven until golden and crispy, 8 to 10 minutes.
  • Heat peanut oil in a stockpot over medium-high heat; saute onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add tomatoes with juice, zucchini, corn, and mushrooms; saute until zucchini is slightly softened, 3 to 4 minutes.
  • Mix vegetable broth, chili powder, hot sauce, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup until vegetables are tender, 20 to 25 minutes. Stir cilantro into soup and remove stockpot from heat.
  • Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.

Nutrition Facts : Calories 259 calories, Carbohydrate 32.2 g, Cholesterol 12.6 mg, Fat 12 g, Fiber 5.7 g, Protein 8.9 g, SaturatedFat 3.9 g, Sodium 621.1 mg, Sugar 7.4 g

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