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Rating
4.5/5 (from 2 ratings)4.5 -
Yield
2 cups, 2 servings
Ingredients
1 zucchini, chopped (about 1 cup)
1 cup water, plus water to thin, if necessary
1 celery stalk, chopped
1 tablespoon fresh lemon juice
1 teaspoon mellow white miso
1 teaspoon crushed garlic (1 clove)
1 teaspoon salt
dash cayenne
1 ripe avocado, chopped
1 tablespoon extra-virgin olive oil
2 teaspoon minced fresh dill weed or 1/2 teaspoon dried
Recipe Directions
Place the zucchini, water, celery, lemon juice, miso, garlic, salt and cayenne in a blender and process until smooth.
Add the avocado and olive oil and blend again until smooth.
Add the remaining 1/4 cup water to thin, if necessary, and blend briefly.
Add the dill weed and blend briefly, just to mix. Serve immediately.
Kandace's Thoughts
By kandaceA delicious, light and refreshing yet filling soup.
For a chilled soup, refrigerate for 2 hours before serving.
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Comments
Top voted
Angela W.
Oct 14, 2009
I have two giant zucchinis fresh from mom's garden that are just calling out to be made into this soup! Thanks.
LeahBmee
Jul 16, 2010
OOO.. i didnt have any avacado so i added cauliflower and it tastes great.
leafekat
Jul 02, 2010
This is great. We did not have celery, so we added a bit of extra salt. We also added fresh cracked pepper. Yummy. This is great warm or cool. We doubled it.
All
LeahBmee
Jul 16, 2010
OOO.. i didnt have any avacado so i added cauliflower and it tastes great.
leafekat
Jul 02, 2010
This is great. We did not have celery, so we added a bit of extra salt. We also added fresh cracked pepper. Yummy. This is great warm or cool. We doubled it.
elizabethh
Jan 29, 2010
sounds great! hellooo dinner today
Angela W.
Oct 14, 2009
I have two giant zucchinis fresh from mom's garden that are just calling out to be made into this soup! Thanks.
aliweiss
Jun 26, 2009
I LOVE this soup. I've had it two days in a row and it is delicious.
divineprana
Apr 17, 2009
This sounds really yummy, I can't wait to try it!
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