• Cold Cream of Zucchini Soup


    Cold Cream of Zucchini Soup

    From Living Light Culinary Arts Institute
    Course Soup
    Recipe Category All Recipes, Soup
    Author Christine Andrew


    • 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.