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Chilled Avocado-Zucchini Soup
2013-08-06
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.
4
Metro
3
4
5
2
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
4
servings
0:15
Preparation
0:15
COOKING
4:30
TOTAL TIME
Ingredients
-
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
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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