Zucchini and Avocado Soup with Cucumber Salsa

Zucchini and Avocado Soup with Cucumber Salsa
The recipe Zucchini and Avocado Soup with Cucumber Salsa could satisfy your Mexican craving in approximately 25 minutes. This recipe covers 10% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, whole 30, and vegetarian recipe has 96 calories, 4g of protein, and 5g of fat per serving. This recipe serves 4. It works well as an affordable soup. It will be a hit at your Autumn event. Head to the store and pick up avocado, vegetable broth, green onions, and a few other things to make it today.

Instructions

1
Combine zucchini, 1/4 cup green onions, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 to 7 minutes or until zucchini is tender.
Ingredients you will need
Green OnionsGreen Onions
ZucchiniZucchini
BrothBroth
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Sauce PanSauce Pan
2
Remove from heat; cool 30 minutes.
3
While zucchini mixture cools, combine remaining 1/4 cup green onions, cucumber, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl; toss well. Cover and chill.
Ingredients you will need
Green OnionsGreen Onions
Lime JuiceLime Juice
CilantroCilantro
CucumberCucumber
ZucchiniZucchini
SaltSalt
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BowlBowl
4
Place remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, zucchini mixture, avocado, buttermilk, and cumin in a blender, and process until mixture is smooth. Cover and chill at least 2 hours.
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ButtermilkButtermilk
Lime JuiceLime Juice
ZucchiniZucchini
AvocadoAvocado
CuminCumin
SaltSalt
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BlenderBlender
5
Pour soup into bowls, and top with cucumber salsa.
Ingredients you will need
CucumberCucumber
SalsaSalsa
SoupSoup
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BowlBowl
6
Serve chilled.
DifficultyNormal
Ready In25 m.
Servings4
Health Score16
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