Rating4.5/5 (from 2 ratings)4.5
Yield2 cups, 2 servings
1 zucchini, chopped (about 1 cup)
1 cup water, plus water to thin, if necessary
1 celery stalk, chopped
1 tablespoon fresh lemon juice
1 teaspoon mellow white miso
1 teaspoon crushed garlic (1 clove)
1 teaspoon salt
1 ripe avocado, chopped
1 tablespoon extra-virgin olive oil
2 teaspoon minced fresh dill weed or 1/2 teaspoon dried
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 ThoughtsBy kandace
A delicious, light and refreshing yet filling soup.
For a chilled soup, refrigerate for 2 hours before serving.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
buckwheat sprout toxicity?martinj - 2 days 10 min ago
Any low fat recipes? Awful lot of nuts in almost everythingJADAMZ - 3 days 4 hours ago
Shower Filterlizh7 - 5 days 5 hours ago
Eye CareSarah_the_Bee - 1 week 1 day ago
Alternative to nutritional yeastClaireT - 1 week 3 days ago