Chilled Avocado and Zucchini Soup Recipe

Name: Chilled Avocado and Zucchini Soup Recipe
Prep time: 2 h 35 min
Total time: 2 h 35 min
Yield: 4
Cuisine: American
Ingredients: 2 zucchinis, chopped; ¼ cup green onions, sliced; 14 ounces chicken broth; 2 tablespoons lime juice; 1 avocado, diced; 1/8 teaspoon cumin; 1/4 teaspoon sea salt; 3/4 cup goat or coconut kefir

June 25, 2021 by Dr. Josh Axe, DC, DNM, CN

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Chilled avocado and zucchini soup - Dr. Axe

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We tend to think of soup as a cold weather meal, but chilled soups have a place in the kitchen, too. I’ve shared some of my favorite cold soup recipes for summer, but there’s another one to add onto that list. You have to try my chilled avocado and zucchini soup recipe.

Soups are one of my favorite ways to enjoy heaps of fresh veggies and nutrients, and you can enjoy this chilled avocado and zucchini soup even on the hottest summer days.

Key Ingredients

You might not think of avocado as a soup ingredient, but it adds a creamy consistency to this recipe and makes an easy way to sneak in healthy fats and vitamins. Plus, avocado benefits everything from heart health to gut, skin, eye, hair and immune health.

Zucchini, seasonings and probiotic-rich kefir round out the list of ingredients in this simple soup.

Zucchini nutrition provides vitamins C, K and A, along with several B vitamins and vital minerals. It’s also an anti-inflammatory food that’s low in calories and carbs.

Whether you opt for goat or coconut kefir, this fermented liquid is full of beneficial probiotics that support the gut and immunity. Thanks to its high calcium levels as well, it supports bone health and more.

Add in the lime juice, cumin, green onions and broth, and you not only up the flavor, but the nutritional content as well.

I might be biased, but I think you’ll love this healthy avocado zucchini soup.

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How to Make Chilled Avocado and Zucchini Soup

Start by adding the chopped zucchini, chicken broth and green onions in a saucepan. Bring the mixture to a boil, and then reduce the heat.

Let it all simmer until the zucchini is tender, and then remove the pan from the heat.

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Next, add the lime juice, salt, cooled zucchini mix, avocado, kefir and cumin to a blender or food processor. Blend until the soup has a smooth consistency — no chunky bits!

Place the soup in the refrigerator for the next two hours, letting it chill and allowing the flavors intensify. All done!

How easy was that? Because this soup keeps nicely in the fridge, you could prepare it the night before or in the morning and enjoy later.

Since it’s not a super-liquidy soup, it’s also easy to take to work for lunch or carry along for a potluck. You could even play with the type of seasonings — curry and garam masala would be delicious.

Make this chilled avocado and zucchini soup your own and enjoy!

Similar Recipes

Looking for some more chilled soup ideas? Here a couple others to try: