Zucchini and Avocado Soup with Cucumber Salsa

Zucchini And Avocado Soup With Cucumber Salsa Recipe
Oxmoor House


4 servings (serving size: 1 cup soup and 1/4 cup salsa)

Recipe from

Oxmoor House

Recipe Time

Prep: 18 Minutes
Cook: 7 Minutes
Other: 2 Hours, 30 Minutes

Nutritional 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


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


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.

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.

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,

Oxmoor House

January 2006
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