Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 Rating
Recipe by Oxmoor House January 2006

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Credit: Oxmoor House

Recipe Summary

prep:
18 mins
cook:
7 mins
additional:
2 hrs 30 mins
total:
2 hrs 55 mins
Yield:
4 servings (serving size: 1 cup soup and 1/4 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

123 calories; fat 7.3g; saturated fat 1.5g; protein 5.1g; carbohydrates 13g; cholesterol 2mg; iron 0.6mg; sodium 768mg; calories from fat 54%; fiber 5.1g; calcium 76mg.
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