![]() ![]() You're going to love the flavor, the texture is on point and it's so refreshing having something to cool you off. Whether you're whipping up a light meal to serve at home, want something that you can bring to work with you, or you're having a party and need a healthy appetizer (these are perfect served as “shooters”), this Chilled Avocado & Zucchini Soup is here to save your day. There's really nothing avocado can't do to win my heart! Loaded with trace minerals like magnesium, potassium and ironīut avocado is also a great way to add a smooth texture to things like soups, smoothies and even baked goods.High in protein (actually the highest protein & lowest sugar fruit out there!).Some of the amazing benefits of avocado include… Here, a bounty of fresh cooked summer squash is pureed until creamy with rich, velvety avocado and seasoned with lemon and basil for a chilled soup that is. That's where our avocado comes into play!Īs I'm sure you already know, avocado is an incredible nutrient-dense food. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the zucchini is very soft, about 10 minutes. Not partly chunky (unless it's supposed to be that way), but smooooth, luxurious and creamy. Just about 10 minutes from start to finish!įor me, texture is everything. This recipe is incredibly simple to make you just saute some leeks, add everything into a blender and blend until creamy. Serve cold with some garnishes and dinner (or a fancy appetizer) is ready! Matt, on the other hand, could probably go his entire life without eating another soup, so our compromise is usually my slow cooker quinoa chili.īut chunky quinoa chili when it's 90✯ out? No gracias.Ĭhilled soups though? Now that's something I can get on board with! I fell in love with gazpacho while I was living in Spain during my semester abroad program, but honestly, it's not something I make often at home. The only thing we're cooking in this entire recipe are some leeks and they take about 3 minutes to make! This recipe is also made in your blender in about 10 minutes, which you really can't beat (especially when you have zero desire to cook). Light, refreshing, fiber-rich and so tasty! Add the zucchini to the pot and continue cooking on medium heat till softened, about 4-5 minutes. Add the garlic and saut another minute or two until fragrant and soft. I'm a soup person through and through, and while this chilled avocado and zucchini soup isn't a classic gazpacho, it's still a chilled soup and it's awesome. In a very large, heavy bottomed pot or dutch oven, melt the butter over medium heat and add the shallots. When you're craving soup and it's the middle of the summer? Gazpacho! Ready in 10 minutes, is packed with fiber, is light and healthy, and tastes delicious! This Chilled Avocado and Zucchini Soup is the perfect summer staple.
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