Go Back

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.