CHILLED AVOCADO & ZUCCHINI SOUP
When you're craving soup in the middle of summer, reach for this chilled avocado and zucchini soup! It's packed with flavor, super easy to make and the perfect healthy meal!
Provided by Alyssa
Categories Soup
Time 10m
Number Of Ingredients 11
Steps:
- Heat the oil in a small pan. Add the leeks and saute until softened, about 3 - 5 minutes.
- Transfer the leeks to a blender, followed by the cucumber, zucchini, cilantro, scallions and spices. Add 1/2 cup coconut milk and 1 cup of water. Blend on high until smooth.
- Remove the lid and add the avocado and remaining liquid, blending again until smooth. For a thinner soup, add additional liquid 1/4 cup at a time (blending between each addition), until you've reached your desired consistency.
- Taste and adjust seasonings as desired.
- If soup is at your desired temperature, serve immediately. If not, chill in the fridge until cold.
- To serve, pour the soup into bowls and optionally garnish with chopped zucchini, a drizzle of olive oil and some fresh cracked pepper.
Nutrition Facts : ServingSize 2 cups, Calories 167 kcal, Carbohydrate 11 g, Protein 2 g, Fat 13 g, SaturatedFat 6 g, Sodium 19 mg, Fiber 3 g, Sugar 3 g
CHILLED AVOCADO AND ZUCCHINI SOUP RECIPE
Try this delicious chilled avocado and zucchini soup recipe. Avocado is a true superfood, while the zucchini combines for a perfect blend.
Provided by Dr. Josh Axe
Categories Side Dishes & Soups
Time 2h35m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the zucchini, green onions and broth in a saucepan. Bring the mixture to a boil, and then reduce the heat. Simmer until the zucchini is tender.
- Remove the saucepan from the heat, and let it cool.
- Place the lime juice, salt, cooled zucchini mixture, avocado, kefir and cumin in a blender and blend until the mixture has a smooth consistency.
- Chill for 2 hours before serving.
Nutrition Facts : ServingSize 1 bowl (300g), Calories 136 calories, Sugar 4.5g, Sodium 470mg, Fat 8.9g, SaturatedFat 2.1g, UnsaturatedFat 6.8g, TransFat 0g, Carbohydrate 10.7g, Fiber 4.8g, Protein 5.7g, Cholesterol 6mg
CHILLED ZUCCHINI SOUP WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the leeks, season with salt and cook, stirring, until very soft, 4 to 5 minutes. Add the zucchini, bay leaves and a pinch of salt; cook, stirring, until coated, about 2 minutes. Add 4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat and simmer until the zucchini is very tender, about 10 minutes. Discard the bay leaves.
- Working in batches if necessary, transfer the zucchini mixture to a blender and puree with the buttermilk, 1 cup dill and 1/2 cup parsley. Pour into a large metal bowl set in a larger bowl of ice water. Let sit, stirring occasionally, until cooled, about 10 minutes. Season with salt if necessary.
- Meanwhile, toss the bread cubes with 1 tablespoon olive oil and a pinch of salt; spread on a baking sheet. Bake until toasted, 10 to 12 minutes.
- Combine the chicken, remaining 2 tablespoons olive oil, the lemon zest and juice, mustard and 1 tablespoon each chopped dill and parsley in a bowl. Season with salt and pepper and toss.
- Divide the soup among bowls and top with the chicken and croutons. Sprinkle with the chopped dill and parsley.
Nutrition Facts : Calories 400, Fat 30 grams, SaturatedFat 5 grams, Cholesterol 30 milligrams, Sodium 923 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 15 grams, Sugar 8 grams
CHILLED ZUCCHINI SOUP
Categories Soup/Stew Vegetable Appetizer Quick & Easy Zucchini Summer Chill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes.
- Add zucchini, zest, salt, and pepper and cook, stirring occasionally, until zucchini is softened, about 5 minutes. Add broth and water and simmer until zucchini is tender, about 3 minutes.
- Purée zucchini mixture, including zest, along with parsley and dill in a blender (in 2 batches if necessary) until smooth (use caution when blending hot liquids). Transfer to a metal bowl, then set bowl into a larger bowl of ice and cold water (to quick-chill). Cool, stirring occasionally, about 20 minutes.
- Stir in buttermilk and season with salt.
CHILLED AVOCADO SOUP
Provided by Marcela Valladolid
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
- Season with salt, to taste. Remove from the heat and set aside to cool.
- Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
- Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.
CHILLED AVOCADO AND ZUCCHINI SOUP
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
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.
AVOCADO ZUCCHINI SOUP
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
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
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