Chilled avocado soup with cucumber and pomegranate salsa. Avocado is a perfect base for an easy soup like this, and it will give you a canvas that is endlessly adaptable. This is one of my favorite cold soups for the summer. If cucumber's not your thing, you can prepare this soup with zucchini, tomato, celery, or a combination of all of those vegetables.

Simply blend and serve with garnishes of choice! The cool sensation of cucumber combined with the creaminess of avocado makes for a wonderfully refreshing soup. It's full of flavor and can be. You can cook Chilled avocado soup with cucumber and pomegranate salsa using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chilled avocado soup with cucumber and pomegranate salsa

1. It's of Soup.
2. You need 1 clove of garlic peeled and sliced.
3. It's 1/4 cup of onion (sliced).
4. It's 3 tbsp of extra virgin olive oil.
5. You need 1 cup of zuzzhini (courgette) thinly sliced.
6. It's 1 cup of chayote squash (1 squash/ sliced and seed removed).
7. Prepare 1 cup of avocado flesh (used 4 small).
8. You need 1 tbsp of fresh cilantro.
9. Prepare 1 1/2 cup of vegetable broth.
10. Prepare 2 tbsp of lime juice (or more to taste).
11. It's 1/4 tsp of cumin.
12. Prepare of Salsa.
13. You need 1/2 cup of cucumber (chopped).
14. Prepare 1/4 cup of pomegranate seeds.
15. You need 1/2 tbsp of lime juice.
16. Prepare 1 tbsp of fresh cilantro.
17. It's 3 tbsp of green onions (thinly sliced).

This cold, smooth summer soup is brought to life with a bright, crunchy salsa. Enjoy this healthy recipe for chilled soup combining zucchini and avocado. This easy chilled soup is made with cucumbers, avocados add dairy-free creaminess. Turn it into a meal by serving with a platter of eggs, asparagus If you're a gazpacho fan try this, its verdant cousin, packed with refreshing cucumbers, cilantro, and scallions, plus avocados for dairy-free creaminess.

Chilled avocado soup with cucumber and pomegranate salsa instructions

1. Saute garlic, onions, zucchini,and squash until tender. remove from heat and allow to cool. (Added 1 peperoncini red chili pepper-remove before blending and optional).
2. While vegetables are cooling, chop cucumbers, and add pomegranate seeds, lime juice and green onions in a separate bowl cover and chill..
3. Blend sauteed vegetable, avocados, fresh cilantro, broth, lime juice and cumin..
4. Refrigerate and allow flavors to merge (about 2 hours). Serve cold with pomegranate cucumber salsa..
5. Chayote squash:.

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