I’m kind of obsessed with this soup right now. Every time I make a soup I ask myself why I don’t make them ore often? They’re such a great way to cram in tons of nutrients, use up your overabundance of food and create awesome leftovers!
This recipe is sponsored by the California Avocado Commission.
With summer coming to an end I know you’ve got lots of zucchini and avocado floating around your kitchen. Why not use them up in this creamy (without the cream), delicious soup?! I actually love this served both hot and cold. Which is why it’s a great transition soup from summer to fall.
Simply sauté up some fresh zucchini with onion, garlic, salt and pepper, then blend with a creamy California Avocado to give it an amazing silkiness and texture.
Top it off with a few croutons and some diced avocado for the most perfect easy lunch, weeknight meal or romantic dinner. This soup truly does it all.
Zucchini Avocado Soup
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, roughly chopped
- 2 large zucchini, diced
- 2.5 - 3 cups stock (vegetable or chicken)
- 4 large basil leaves
- 1 California Avocado, diced
- 1 lemon
- croutons (optional)
- Heat a large pan over medium/high heat. Add the olive oil, onion and a pinch of salt and pepper and cook for about 3 minutes. Add the garlic and cook for 1 min.
- Add the zucchini, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 5-7 minutes. Add the stock (start with 2.5 cups, you can always add more at the end). Bring to a boil then simmer for 5 minutes.
- Turn off heat and add the basil, avocado, juice of 1 lemon, 1/2 teaspoon salt and pinch of pepper.
- Transfer soup mixture (in batches) to a high powdered blender and blend until smooth. You can also use an immersion blender and blend right in the pot. If soup is too thick add a little more stock to thin it out. Add salt and pepper to taste and serve topped with avocado and croutons. Soup can be served hot or chilled.