Zucchini and Avocado Soup with Cucumber Salsa - News, Weather and Classifieds for Southern New England

Zucchini and Avocado Soup with Cucumber Salsa

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3 cups chopped zucchini (about 2 medium)

1/2 cup thinly sliced green onions, divided

14 oz. Vegetable broth

1 1/4 cups diced seeded peeled cucumber (about 1 large)

1 tablespoon chopped fresh cilantro

3 tablespoons fresh lime juice, divided

1/2 teaspoon salt, divided

3/4 cup diced peeled avocado (1 medium)

3/4 cup low-fat buttermilk

1/4 teaspoon ground cumin

Method of Preparation

1. Combine zucchini, 1/4 cup green onions, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 to 7 minutes or until zucchini is tender. Remove from heat; cool 30 minutes.

2. While zucchini mixture cools, combine remaining 1/4 cup green onions, cucumber, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl; toss well. Cover and chill.

3. Place remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, zucchini mixture, avocado, 1/4  cup of cucumber, buttermilk, and cumin in a blender, and process until mixture is smooth. Cover and chill at least 2 hours.

Pour soup into bowls, and top with cucumber salsa. Serve chilled.

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