Ingredients for Avocado Zucchini Soup
- 3 medium zucchini (about 1.5 lbs)
- 4 cups vegetable broth
- 1 ripe avocado (about 1 medium)
- 1 medium onion
- 1/2 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- pinch cayenne pepper
- diced tomatoes (about 1/4 cup per serving)
- fresh Italian parsley sprigs
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How to Make Avocado Zucchini Soup
- Dice 1 medium onion and roughly chop 3 medium zucchini (about 1.5 lbs total).
- Combine the chopped zucchini, 4 cups of vegetable broth, 1 ripe avocado (about 1 medium), and the diced onion in a blender or food processor.
- Blend until completely smooth and creamy. Add a little more broth if needed to reach desired consistency.
- Stir in 1/2 cup sour cream or Greek yogurt, 2 tablespoons lemon juice, 1 teaspoon salt, 1/2 teaspoon white pepper, and a pinch of cayenne pepper (optional). Taste and adjust seasonings as needed.
- Cover the soup and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the soup to chill thoroughly.
- Before serving, garnish each bowl with diced tomatoes (about 1/4 cup per serving) and fresh Italian parsley sprigs.
- Serve chilled with a crusty loaf of bread for a complete and satisfying summer meal.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
52g
Fat
31g
Carbs
8g
