Dr. Axe > Recipes

Chilled Avocado and Zucchini Soup Recipe

Chilled avocado and zucchini soup recipe - Dr. Axe

Total Time

35 mintes + 2 hours to cool

Serves

4

Diet Type

,

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

Directions:

  1. Combine the zucchini, green onions, and broth in a saucepan. Bring the mixture to a boil and then reduce the heat. Simmer until the zucchini is tender.
  2. Remove the saucepan from the heat and let it cool.
  3. Place the lime juice, salt, cooled zucchini mixture, avocado, kefir and cumin in a blender and blend until the mixture has a smooth consistency.
  4. Chill for 2 hours before serving.

Soups are one of my favorite ways to enjoy heaps of fresh veggies and nutrients. We tend to think of soups as a cold weather meal, but chilled soups have a place in the kitchen, too. I’ve previously shared some of my favorite cold soup recipes for summer, but there’s another one to add onto that list. You’ve got to try my Chilled Avocado and Zucchini Soup recipe.

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. Zucchini, seasonings and probiotic-rich kefir round out the list of ingredients in this simple soup. I might be biased, but I think you’ll love this avocado zucchini soup.

Chilled-Avocado-and-Zucchini-Soup-Process-1

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, then remove the pan from the heat.

Chilled-Avocado-and-Zucchini-Soup-Process-3

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 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!

Josh Axe

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