Steph and I were talking just this morning about how we missed soup. Soup is so much a part of our winter food scene. Hot and hearty, perfect for shaking off the cold. We don’t normally think of it as a warm weather option. A definite oversight on both our parts.
So, here we go. It’s summer soup time – an opportunity for Steph and I to expand our horizons. With a fridge full of zucchini, I am kicking off with a chilled zucchini & avocado soup. Quick to make, full of all sorts of nutritious goodness and easy to pack along for a weekday lunch or a weekend beach picnic.
Join us in making soup a part of your summer.
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
2 lbs zucchini, chopped
1/4 cup dill, chopped
3 cups stock
1 ripe avocado, chopped
2 tablespoons lemon juice
freshly ground pepper
- Heat the olive oil over medium-high heat in a large saucepan. Add the onion and cook until they begin to soften and become fragrant, about 5 mins.
- Stir in the garlic & cumin, cook for another 3 minutes. Add the zucchini, dill and stock and bring to a boil. Reduce the heat to a simmer, cover and continue cooking until the zucchini becomes tender. Remove from heat and set aside to cool.
- Once the zucchini has cooled to room temperature, add the lemon juice and avocado and combine well.
- Puree your soup in batches using a food processor or blender. Season with salt & pepper.