Avocado Zucchini Soup Recipe

Ingredients for Avocado Zucchini Soup

• 3 medium zucchini (about 1.5 lbs)
• Chicken Broth
• 1 ripe avocado (about 1 medium)
• 1 medium onion
• Plain Yogurt
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• Pinch of cayenne pepper (optional)
• Roma Tomato
• Fresh Italian parsley sprigs (for garnish)

How to Make Avocado Zucchini Soup

1. Dice 1 medium onion and roughly chop 3 medium zucchini (about 1.5 lbs total).
2. 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.
3. Blend until completely smooth and creamy. Add a little more broth if needed to reach desired consistency.
4. 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.
5. 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.
6. Before serving, garnish each bowl with diced tomatoes (about 1/4 cup per serving) and fresh Italian parsley sprigs.
7. Serve chilled with a crusty loaf of bread for a complete and satisfying summer meal.