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Chilled Zucchini and Avocado Soup with Cucumber Salsa

This cold, smooth summer soup is brought to life with a bright, crunchy salsa. While the soup can also be served at room temperature, if you’re in a hurry to chill, ladle into 4 serving bowls and place them all in the freezer for 20 minutes for a quick fix.  Yield: 4 servings (1 cup soup + ½ cup salsa) 

Ingredients

4 Servings

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Quick Tips

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Cooking Tip: When cooking the onions and zucchini, lower the heat to medium and cook longer to caramelize them. While not necessary, it adds a certain sweetness to the soup if time allows.

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Keep it Healthy: Low-fat buttermilk is a good ingredient to have on hand, adding tang and richness without fat to a variety of dishes, from smoothies to soups to baked goods.

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Tip: Not a fan of cilantro? Just add chopped parsley into the salsa instead.

Directions

Tip: Click on step to mark as complete.

Nutrition Facts

Calories 164
Total Fat 8.4 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.0 g
Cholesterol 1.2 mg
Sodium 137 mg
Potassium 0 mg
Total Carbohydrate 21 g
Dietary Fiber 6.9 g
Sugars 10.4 g
Added Sugars 0 g
Protein 5.8 g
Calcium 0 mg
Dietary Exchanges
1 1/2 fat, 4 vegetable

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