A lighter, brighter version of avocado soup.
By whirling in some zucchini, avocado soup goes from being beyond-rich to a smooth and creamy lunch or dinner. It’s tasty on its own, but you can make it your own with an array of garnishes and even turn it into a full-on no-cook dinner.
- 1 onion
- 2 small to medium zucchini
- 4 cups homemade or fresh chicken or vegetable stock
- ½ teaspoon salt, plus more to taste
- 2 garlic cloves
- 2 medium avocados
- ¼ cup lime juice
- Aleppo chile flakes
- Any herb
- Chopped chile
- Crème fraîche
- Freshly ground black pepper
- Hot chile oil
- Teeny tiny croutons
- Toasted sesame oil
- Toasted sesame seeds
- Peel the onion and cut it into big pieces; peel and chop the garlic; trim and chop the zucchini. Put all the vegetables in a medium pot with the broth and bring to a boil. Reduce the heat to maintain a simmer and cook until the zucchini is very tender, about 15 minutes. Remove from the heat and let cool.
- Whirl the zucchini in a blender until smooth. Peel and chop the avocado, add it to the blender along with the lime juice. Whirl until smooth. Add more salt to taste.
- Cover, with waxed paper or plastic wrap directly on surface to prevent browning, and chill at least 4 hours. Taste, add more salt and/or lime juice, if you like, and serve with garnishes of your choice.