From Living Light Culinary Arts Institute

• 1 cup water, plus additional water
• 2 medium zucchini, peeled and chopped
• 2 stalks celery, chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 teaspoons mellow white miso
• 2 small cloves garlic, crushed
• 1/2 teaspoon sea salt, or to taste
• Dash of cayenne
• 1 avocado, mashed
• 2 tablespoons minced fresh dill

Place the water, zucchini, celery, lemon juice, olive oil, miso, garlic, salt, and cayenne in a blender or Vita-Mix and process until smooth.  Add the avocado and dill and blend briefly.  Add additional water to thin the soup to desired consistency, and blend.  Serve chilled or at room temperature.  Store in a sealed container in the refrigerator for up to three days.