Zucchini and avocado soup

Prep Time: 18 minutes
Cook Time: 7 minutes
Other: 2 hours, 30 minutes
Yield: 4 servings (serving size: 1 cup soup and 1/4 cup salsa)

Ingredients

• 3 cups chopped zucchini (about 2 medium)
• 1/2 cup thinly sliced green onions, divided
• 1 (14-ounce) can vegetable broth (such as Swanson)
• 1 1/4 cups diced seeded peeled cucumber (about 1 large)
• 1 tablespoon chopped fresh cilantro
• 3 tablespoons fresh lime juice, divided
• 1/2 teaspoon salt, divided
• 3/4 cup diced peeled avocado (1 medium)
• 3/4 cup low-fat buttermilk
• 1/4 teaspoon ground cumin

Preparation

Combine zucchini, 1/4 cup green onions, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 to 7 minutes or until zucchini is tender. Remove from heat; cool 30 minutes.

While zucchini mixture cools, combine remaining 1/4 cup green onions, cucumber, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl; toss well. Cover and chill.

Place remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, zucchini mixture, avocado, buttermilk, and cumin in a blender, and process until mixture is smooth. Cover and chill at least 2 hours. Pour soup into bowls, and top with cucumber salsa. Serve chilled.

Nutritional Information

Calories:

123 (54% from fat)

Fat:

7.3g (sat 1.5g)

Protein:

5.1g

Carbohydrate:

13.0g

Fiber:

5.1g

Cholesterol:

2mg

Iron:

0.6mg

Sodium:

768mg

Calcium:

76mg