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Chilled Avocado-Zucchini Soup https://www.metro.ca/userfiles/image/recipes/soupe-avocat-courgette-2140.jpg PT15M PT15M PT4H30M
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.
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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 (190 mL) plain 1% yogurt 2 tsp. (10 mL) Worcestershire sauce 1 pinch cayenne pepper 2-3 Tabasco sauce
Chilled Avocado-Zucchini Soup

Chilled Avocado-Zucchini Soup

Rate this recipe
4 Votes
4
servings
0:15
Preparation
0:15
COOKING
4:30
TOTAL TIME

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Ingredients

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  • 4 cups
    (1 L)
    chicken bouillon
  • 3
    zucchini squashes, sliced but not peeled
  • 2
    large, very ripe avocados
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  • 3 Tbsp.
    (45 mL)
    lemon juice
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  • 3/4 cup
    (190 mL)
    plain 1% yogurt
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  • 2 tsp.
    (10 mL)
    Worcestershire sauce
  • 1 pinch
    cayenne pepper
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  • 2-3
    Tabasco sauce
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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.

Source : Metro

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