Zucchini, Cucumber And Avocado Cold Soup

1. 1

   Wash zucchini and cut into quarters.

2. 2

   Put them in a medium saucepan and cover them with broth.

3. 3

   Cook over medium heat for 15 minutes, let it cool.

4. 4

   Peel cucumber, remove the seeds and cut into quarters.

5. 5

   With a spoon, scoop out the inner flesh of the avocado.

6. 6

   In a blender, add the cucumber, avocado, cooked zucchini, cream cheese and a little broth. Blend, and keep adding broth until desired consistnecy.

7. 7

   Season with salt and pepper and store in the refrigerator until serving. (This can be made a day before serving)

8. 8

   When ready to serve, toast the pine nuts in a dry pan.

9. 9

   Divide the soup into 4 bowls, and sprinkle each with pine nuts and chopped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.