Recipe #2140
Chilled Avocado-Zucchini Soup
| Preparation: | 15 min |
| Marinating/Waiting: | 4 h |
| Cooking: | 15 min |
| Total: | 4 h 30 min |
4
servings
servings
Wine & food pairing
Could also interest you
Recipe ingredients
- 4 cups (1 L) chicken bouillon*
- 3 zucchini squashes, sliced but not peeled
- 2 large, very ripe avocados
- 3 Tbsp. (45 mL) lemon juice
- 3/4 cup (180 mL) plain 1% yogurt*
- 2 tsp. (10 mL) Worcestershire sauce
- 1 pinch Irresistibles Cayenne pepper*
- 2-3 drops Tabasco sauce
Preparation
In a large saucepan, bring chicken bouillon to a boil.
Add zucchini and simmer for 10 to 15 minutes. Cool.
Peel avocados and remove pits. Cut flesh into big chunks and put in blender. Add lemon juice and purée.
Using a slotted spoon, transfer zucchini to blender and purée again. Reserve zucchini cooking water.
Pour avocado-zucchini purée into a soup tureen. Add cooking water and remaining ingredients, mixing thoroughly.
Cover airtight and refrigerate for about 4 hours.
Suggestion
Garnish with chopped fresh chives.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
You like this recipe?
Please comment it with your account