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      Zucchini and Avocado Soup with Cucumber Salsa


      3 cups chopped zucchini (about 2 medium)

      1/2 cup thinly sliced green onions, divided

      14 oz. Vegetable broth

      1 1/4 cups diced seeded peeled cucumber (about 1 large)

      1 tablespoon chopped fresh cilantro

      3 tablespoons fresh lime juice, divided

      1/2 teaspoon salt, divided

      3/4 cup diced peeled avocado (1 medium)

      3/4 cup low-fat buttermilk

      1/4 teaspoon ground cumin

      Method of Preparation

      1.Combine zucchini, 1/4 cup green onions, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 to 7 minutes or until zucchini is tender. Remove from heat; cool 30 minutes.

      2.While zucchini mixture cools, combine remaining 1/4 cup green onions, cucumber, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl; toss well. Cover and chill.

      3.Place remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, zucchini mixture, avocado, 1/4{} cup of cucumber, buttermilk, and cumin in a blender, and process until mixture is smooth. Cover and chill at least 2 hours.

      Pour soup into bowls, and top with cucumber salsa. Serve chilled.