A delicious, light and refreshing yet filling soup. For a chilled soup, refrigerate for 2 hours before serving.
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Recipe Directions

Place the zucchini, water, celery, lemon juice, miso, garlic, salt and cayenne in a blender and process until smooth.

Add the avocado and olive oil and blend again until smooth.

Add the remaining 1/4 cup water to thin, if necessary, and blend briefly.

Add the dill weed and blend briefly, just to mix. Serve immediately.

Kandace's Thoughts

By kandace

A delicious, light and refreshing yet filling soup.

For a chilled soup, refrigerate for 2 hours before serving.

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Comments

Top voted

7 votes
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I have two giant zucchinis fresh from mom's garden that are just calling out to be made into this soup! Thanks.

6 votes
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This is great. We did not have celery, so we added a bit of extra salt. We also added fresh cracked pepper. Yummy. This is great warm or cool. We doubled it.

6 votes
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OOO.. i didnt have any avacado so i added cauliflower and it tastes great.

All

6 votes
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OOO.. i didnt have any avacado so i added cauliflower and it tastes great.

Top Voted
6 votes
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This is great. We did not have celery, so we added a bit of extra salt. We also added fresh cracked pepper. Yummy. This is great warm or cool. We doubled it.

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sounds great! hellooo dinner today

7 votes
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I have two giant zucchinis fresh from mom's garden that are just calling out to be made into this soup! Thanks.

Top Voted
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I LOVE this soup. I've had it two days in a row and it is delicious.

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This sounds really yummy, I can't wait to try it!

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