Zucchini Avocado Soup
Zucchini and avocado come together in this cool, vibrant soup that’s as refreshing as it is nourishing. A hint of heat from crushed red pepper balances the richness, while fresh lime juice brightens every spoonful. Topped with a roasted corn and tomato salsa for texture and tang, it’s a bowlful of summer — light, luscious, and full of feel-good flavor.
Ingredients
Serves 4-6
Corn and Tomato Salsa Ingredients
- 1 cup roasted corn kernels
- ½ cup diced cherry tomatoes
- 2 scallions thinly sliced, dark, and light green parts only
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lime juice
- ¼ teaspoon salt
- Freshly ground black pepper to taste
Soup Ingredients
- 2 large zucchini ends trimmed, cut into large chunks
- 1 large Haas avocado halved, pitted, and flesh scooped out
- 3 scallions green and white parts, roughly chopped
- ¾ cup chicken or vegetable broth
- ½ cup heavy cream
- 1 teaspoon salt
- 1 teaspoon sugar
- Dash crushed red pepper
- Freshly ground black pepper to taste
- 2 tablespoons fresh lime juice
Directions
Step 1: Prepare salsa
In a small bowl, combine all salsa ingredients and set aside.
Step 2: Make the soup
Add all soup ingredients to the blender in the order listed, except the lime juice. Select the SOUP setting and press start. When cycle is complete, switch to Manual mode, add lime juice and Pulse several times to combine.
Step 3: Prep for serving
Divide the soup among bowls. Top with a spoonful of salsa and serve.
Recipes
All Recipes
Asian Chicken Wings
Bold flavor. Irresistible texture. Sweet, zesty, and gentle heat come together in a vibrant glaze that transforms everyday wings into a standout dish, ideal for entertaining or an elevated game-day snack.
Potato Latkes with Whipped Cream Cheese
Golden, crispy, and nostalgic — these latkes channel the warmth of tradition with a bold, deli-inspired twist.
Bacon, Fig, and Gouda Sandwich
Whether it’s a weekend lunch or a cozy dinner, this sandwich satisfies with soul.
