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Chilled avocado and zucchini soup - Dr. Axe

Chilled Avocado and Zucchini Soup Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 2 hours 35 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


Try this delicious chilled avocado and zucchini soup recipe. Avocado is a true superfood, while the zucchini combines for a perfect blend.


  • 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


  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.


  • Use vegetable stock in place of chicken broth to make this recipe vegan.
  • You can season to your liking, trying different spices, such as curry and garam masala.
  • Prep Time: 2 hours, 35 minutes
  • Category: Side Dishes & Soups
  • Method: Blender
  • Cuisine: American


  • Serving Size: 1 bowl (300g)
  • Calories: 136
  • Sugar: 4.5g
  • Sodium: 470mg
  • Fat: 8.9g
  • Saturated Fat: 2.1g
  • Unsaturated Fat: 6.8g
  • Trans Fat: 0g
  • Carbohydrates: 10.7g
  • Fiber: 4.8g
  • Protein: 5.7g
  • Cholesterol: 6mg