Avocado adds richnesss to this chilled zucchini soup
Wondering what to do with that extra zucchini?
One solution to is this green goddess of a summer soup. It incorporates heaps of sliced zucchini that is simmered with sautéed onion and garlic in chicken broth (you could substitute vegetable broth to make it vegan) until the vegetable is tender. The mixture is blended with avocado and fresh basil, then brightened with lemon juice and zest before it’s chilled.
Chilled Zucchini Avocado Soup with Basil
Makes 6 servings (about 6 cups)
1 tablespoon extra-virgin olive oil
1 cup chopped onion
2 medium cloves garlic, minced
2 pounds zucchini (4 medium), trimmed, halved lengthwise and cut crosswise into 1⁄2-inch half- moon slices
3⁄4 teaspoon salt, or more as needed
2 cups low-sodium chicken broth (may substitute vegetable broth)
Flesh of 1 ripe avocado
1⁄3 cup packed fresh basil leaves
1 tsp finely grated lemon zest and 1 tbsp juice (from 1 lemon), or more as needed Pinch ground white pepper
Heat the oil in a large pot over medium heat. Once the oil shimmers, add the onion and cook for three minutes, until it is softened. Stir in the garlic and cook for 30 seconds, then stir in the zucchini and the salt.
Add the broth and increase the heat to medium-high; once the liquid begins to boil, reduce the heat to medium-low, cover
and cook for about eight minutes, or until the zucchini has softened. Let cool completely.
Purée half of the zucchini mixture in a blender, then transfer the purée to a large bowl or storage container. Add the remaining half of the zucchini mixture to the blender with the avocado and the basil; purée until smooth, then add it to the first batch of puréed mixture.
Stir in the lemon juice, zest and the pepper. Taste, and add more salt and/or lemon juice. Cover and refrigerate for at least two hours, and up to one day, before serving. Per serving: 100 calories, 3 grams protein, 10 g carbohydrates, 6 g fat, 1 g saturated fat, 500 milligrams sodium, 4 g dietary fibre, 5 g sugar