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Zucchini and Avocado Soup with Cucumber Salsa

Oxmoor House
Prep time 18 mins
Cook time 7 mins
Other time 2 hrs, 30 mins
Yield 4 servings (serving size: 1 cup soup and 1/4 cup salsa)

Ingredients

  • 3 cups chopped zucchini (about 2 medium)
  • 1/2 cup thinly sliced green onions, divided
  • 1 (14-ounce) can vegetable broth (such as Swanson)
  • 1 1/4 cups diced seeded peeled cucumber (about 1 large)
  • 1 tablespoon chopped fresh cilantro
  • 3 tablespoons fresh lime juice, divided
  • 1/2 teaspoon salt, divided
  • 3/4 cup diced peeled avocado (1 medium)
  • 3/4 cup low-fat buttermilk
  • 1/4 teaspoon ground cumin

Nutrition Information

  • calories 123
  • fat 7.3 g
  • satfat 1.5 g
  • protein 5.1 g
  • carbohydrate 13.0 g
  • cholesterol 2 mg
  • iron 0.6 mg
  • sodium 768 mg
  • caloriesfromfat 54 %
  • fiber 5.1 g
  • calcium 76 mg

How to Make It

  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. Remove from heat; cool 30 minutes.

  2. 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.

  3. 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. Pour soup into bowls, and top with cucumber salsa. Serve chilled.

Oxmoor House Healthy Eating Collection