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Ingredients
- 1 med Zucchini, cut into 1/2-inch slices
- 1 x California avocado
- 1 c. Buttermilk
- 3/4 c. Ice cubes plus additional to thin the soup if you like
- 2 Tbsp. Fresh lemon juice
- 1/4 tsp Grnd cumin
- 1 1/2 tsp Chopped fresh chives
Directions
- In a steamer set over boiling water steam the zucchini, covered, for 10 min, or possibly till it is very tender. In a blender pure the zucchini with the avocado, halved, peeled, and minced, the buttermilk, 3/4 c. of the ice cubes, the lemon juice, and the cumin, adding sufficient of the additional ice cubes to reach the desired consistency. Divide the soup between 2 bowls and sprinkle it with the chives.
- Makes about 2 1/4 c., serving 2.
- Makes about 2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 778g | |
| Calories 356 | |
| Calories from Fat 202 | 57% |
| Total Fat 22.55g | 28% |
| Saturated Fat 4.33g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 294mg | 12% |
| Potassium 1572mg | 45% |
| Total Carbs 32.61g | 9% |
| Dietary Fiber 11.4g | 38% |
| Sugars 16.66g | 11% |
| Protein 13.35g | 21% |
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