Zucchini and Avocado Soup with Cucumber Salsa

Vegetarian
Gluten Free
Health score
15%
Zucchini and Avocado Soup with Cucumber Salsa
25 min.
4
96kcal

Suggestions


Looking for a refreshing and delicious way to enjoy a light meal? Try our Zucchini and Avocado Soup with Cucumber Salsa! This vibrant dish is perfect for anyone seeking a healthy, vegetarian, and gluten-free option. With its creamy avocado base and the subtle crunch of fresh vegetables, this soup not only tantalizes your taste buds but also provides a nutritious boost of essential vitamins and minerals.

Imagine a warm summer day where you can savor the crisp flavors of cucumber and lime, complemented by the earthy tones of zucchini and the creaminess of avocado. This dish is more than just a soup; it’s a delightful combination of textures and flavors that evoke the essence of the season. The addition of cilantro and green onions adds a touch of freshness, while the hint of ground cumin provides a savory depth that is simply irresistible.

Ready in just 25 minutes, this soup makes for a perfect starter, antipasti, or even a light snack when you're on the go. Plus, with only 96 calories per serving, you can indulge without the guilt! Serve it chilled and topped with a vibrant cucumber salsa, transforming each bowl into a feast for the senses. Let this Zucchini and Avocado Soup become your go-to favorite for warm evenings or when you crave something healthful yet satisfying!

Ingredients

  • 0.8 cup avocado diced peeled (1 medium)
  • 1.3 cups cucumber diced peeled seeded ( 1 large)
  • tablespoon cilantro leaves fresh chopped
  • 0.5 cup green onions divided thinly sliced
  • 0.3 teaspoon ground cumin 
  • tablespoons juice of lime fresh divided
  • 0.8 cup buttermilk low-fat
  • 0.5 teaspoon salt divided
  • 14 ounce vegetable broth canned (such as Swanson)
  • cups zucchini chopped ( 2 medium)

Equipment

  • bowl
  • sauce pan
  • blender

Directions

  1. Combine zucchini, 1/4 cup green onions, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 to 7 minutes or until zucchini is tender.
  2. Remove from heat; cool 30 minutes.
  3. While zucchini mixture cools, combine remaining 1/4 cup green onions, cucumber, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl; toss well. Cover and chill.
  4. Place remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, zucchini mixture, avocado, buttermilk, and cumin in a blender, and process until mixture is smooth. Cover and chill at least 2 hours.
  5. Pour soup into bowls, and top with cucumber salsa.
  6. Serve chilled.

Nutrition Facts

Calories96kcal
Protein14%
Fat42.63%
Carbs43.37%

Properties

Glycemic Index
46
Glycemic Load
1.35
Inflammation Score
-6
Nutrition Score
10.59608695818%

Flavonoids

Cyanidin
0.09mg
Epicatechin
0.1mg
Epigallocatechin 3-gallate
0.04mg
Eriodictyol
0.25mg
Hesperetin
1.01mg
Naringenin
0.04mg
Kaempferol
0.17mg
Quercetin
2.06mg

Nutrients percent of daily need

Calories:96.06kcal
4.8%
Fat:5.04g
7.75%
Saturated Fat:0.99g
6.17%
Carbohydrates:11.54g
3.85%
Net Carbohydrates:8.05g
2.93%
Sugar:6.57g
7.3%
Cholesterol:1.8mg
0.6%
Sodium:766.9mg
33.34%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.72g
7.45%
Vitamin K:39.2µg
37.34%
Vitamin C:27mg
32.73%
Potassium:554.09mg
15.83%
Folate:62.37µg
15.59%
Fiber:3.49g
13.96%
Vitamin B6:0.27mg
13.65%
Manganese:0.26mg
13.16%
Vitamin B2:0.22mg
12.7%
Vitamin A:628.07IU
12.56%
Phosphorus:105.61mg
10.56%
Magnesium:38.72mg
9.68%
Calcium:88.26mg
8.83%
Vitamin B5:0.83mg
8.28%
Copper:0.15mg
7.61%
Vitamin B1:0.1mg
6.63%
Vitamin E:0.83mg
5.53%
Zinc:0.8mg
5.35%
Vitamin B3:1.04mg
5.19%
Iron:0.89mg
4.97%
Selenium:1.33µg
1.91%
Vitamin B12:0.1µg
1.65%
Source:My Recipes