• Cold Cream of Zucchini Soup

    Print Recipe
    Cold Cream of Zucchini Soup
    From Living Light Culinary Arts Institute
    1. Place the water, zucchini, celery, lemon juice, olive oil, miso, garlic, salt, and cayenne in a blender or Vita-Mix and process until smooth.
    2. Add the avocado and dill and blend briefly.
    3. Add additional water to thin the soup to desired consistency, and blend.
    4. Serve chilled or at room temperature.
    5. Store in a sealed container in the refrigerator for up to three days.