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Chilled Avocado Zucchini Soup

Making this ahead so it has time to chill is key to getting the best, silkiest texture. Using homemade, or fresh or frozen high-quality broth is also important for the best flavor here.
Prep Time10 mins
Cook Time20 mins
Chilling2 hrs
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: Avocado Soup
Servings: 6
Author: Molly Watson


  • 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

Optional garnishes:

  • 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.