Zucchini and Avocado Soup with Cucumber Salsa

Yield: 4 servings (serving size: 1 cup soup and 1/4 cup salsa)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 2 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 123
  • Fat: 7.3g
  • Saturated fat: 1.5g
  • Protein: 5.1g
  • Carbohydrate: 13.0g
  • Cholesterol: 2mg
  • Iron: 0.6mg
  • Sodium: 768mg
  • Calories from fat: 54%
  • Fiber: 5.1g
  • Calcium: 76mg

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

Preparation

  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.
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