In the hot days we lose easily vitamins and minerals. We search foods that hydrate our bodies and restore balance.
Chilled avocado and zucchini soup brings a fresh and pleasant taste that refreshes and gives your body everything it needs in the heat.
Tip: If you find at the market zucchini with dark green rind, you can use them in this recipe. They are with dry like texture and are generally more delicious in soups. If you can not find, choose smaller size zucchini .
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Easy
Fat Free, Gluten free, High Fiber, Low Calorie, Low carbohydrate, Low Fat, Portion Perfect, Sugar Free, Vegetarian
Ingredients
- 1 liter chicken stock
- 450 g zucchini, sliced
- 2 large, very ripe avocados
- 3 tbsp fresh lemon juice
- 150 ml plain yogurt
- 2 tsp Worcester sauce
- 1/2 tsp chilli powder
- 1/8 tsp sugar
- 1 tsp red pepper flakes (optional)
- Salt to taste
Nutrition Info
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1 serving = 100 kkal
Instructions
- In a large saucepan bring the chicken stock to the boil.
- Add the zucchini an simmer until soft, 10 min. Let cool.
- Peel the avocados. Remove and discard the stones. Cut the flesh into chunks and put in the food processor. Add the lemon juice and process until smooth.
- Using a slotted spoon, transfer the zucchini to the food processor. Reserve the stock. Process the zucchini with the avocado puree.
- Pour the avocado-zucchini puree into a bowl. Stir in the reserved sock. Add 2/3 of the yogurt, Worcester sauce, chilli powder, sugar, red pepper flakes and salt and black pepper to taste. Mix well. Cover tight and chill 3-4 hours.
- To serve, ladle the soup into bowls. Swirl the remaining yogurt on the surface.
- Servings : 6
- Ready in : 15 Minutes
- Course : Appetizers
- Recipe Type : recipes for summer, Soups
- Ingredient : Avocado, Chicken stock, Ground black pepper, Lemon juice, Red pepper flakes, Salt, Sugar, Yogurt, Zucchini
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