June 25, 2014

Chilled Zucchini Avocado Soup


Lately when I come home to my hot and humid apartment, the last thing I want to do is turn on the stove and add even more heat to my place, so refreshing no-bake meals are definitely needed!

This week, I decided that I wanted to make a chilled soup - one of my favourite things to eat in the summertime (and if you check the soup category in my Recipe Index, you'll find quite a few chilled ones there!).

I had a nice zucchini from the market sitting in my fridge, so I used that as my inspiration for this chilled zucchini avocado soup. While this is a no-bake recipe, it does require a bit of cooking on the stovetop first to saute some garlic and green onion, and get the zucchini nice and tender so that it will blend easily.

To make the soup extra creamy, I added an avocado and some plain yogurt which get blended up with the zucchini mixture until smooth. Finally, some fresh basil, lemon juice and a dash of cumin add even more layers of flavour to highlight the zucchini.


I loved how easy this was to whip up - I made it on a day when I got home late from the gym and then grocery shopping and I wanted dinner to be ready quickly, which it was!

The only hard part is waiting for it to chill, but you could definitely eat it warm if you like too. I actually ate it warm the first night and really enjoyed it that way, and then had the leftovers chilled, which was even more tasty and super refreshing!

This is also a very adaptable recipe, so feel free to add other herbs or veggies to the soup or as garnishes - some sliced radish, cucumber, or tomato would probably work well stirred in if you like extra texture in your soup!


Chilled Zucchini Avocado Soup
Partly inspired by this recipe

1 tbsp olive oil
2 large cloves garlic, minced
~4 green onions (about half a bunch), sliced
1 large zucchini, thinly sliced
2 cups water or vegetable stock (I used water)
1 ripe avocado, roughly chopped
2 tbsp fresh basil (can substitute another herb)
1/2 cup plain low-fat yogurt
2 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp cumin
Ground pepper


Heat oil in a medium saucepan on medium heat. Add garlic and green onion and cook for 3-4 minutes, stirring occasionally. Add zucchini and sprinkle with salt and pepper. Cook for a couple of minutes, then add the water. Bring to a boil, cover pot and simmer for about 5 minutes, until zucchini is tender. Remove from heat and let cool slightly.

Pour contents of the pot into a blender (I did it in just one batch but you could do two batches if your liquid is still very hot to avoid it exploding!). Blend until smooth. Add the remaining ingredients and blend again until smooth.  Taste and adjust seasoning if desired. Transfer to a container and refrigerate until chilled.

Serve warm or chilled, with extra yogurt and basil on top if desired. (Note: the soup might thicken up after sitting in the fridge, so feel free to add extra water to thin it out if you prefer).

Makes 2-3 servings

2 comments:

  1. Great recipe Genevieve! Zucchini season is one of the best parts of summer :) Love the addition of avocado for texture instead of the more common potato solution!

    Cheers!

    ~Andrés

    ReplyDelete
    Replies
    1. Thank you! Avocado works so well for summer soups. And I'm looking forward to eating more zucchini, I want to use my spiralizer more this summer!

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