Chilled Avocado and Zucchini Soup

1. 1

   In a steamer set over boiling water steam the zucchini, covered, for 10 minutes, or until it is very tender.

2. 2

   In a blender puree the zucchini with the avocado, halved, peeled, and chopped, the buttermilk, 3/4 cup of the ice cubes, the lemon juice, and the cumin, adding enough of the additional ice cubes to reach the desired consistency.

3. 3

   Divide the soup between 2 bowls and sprinkle it with the chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.