Wednesday, July 20, 2011

Easy Lazy Zucchini-Avocado Soup

The cucurbitas are here! We've been getting fistfuls of yellow squash and crooknecks and stripey green-gray squash and zucchini from both our CSAs.

Picadilly Farm was kind enough to send, with another two pounds of squash yesterday, a recipe for this no-cook, barely-any-prep, super-easy cold zucchini-avocado soup. Just dump everything in the food processor, whizz, chill, and done.

Another serving for lunch today made me think of a savory zucchini smoothie -- and wonder just a little whether we could add it to our vegetable breakfast repertoire. (The leftovers, like guacamole, do turn a little brown on the exposed surface.)

Chilled Zucchini and Avocado Soup
Farmer John's Cookbook

4 small or 2 medium zucchini or summer squash
2 avocados, coarsely chopped
3 medium scallions, coarsely chopped
2 cloves garlic, peeled, halved
1/2 teaspoon chili powder
1/2 teaspoon coriander seeds, crushed
1 cup plain yogurt
Salt and pepper
1/4 cup fresh cilantro
Put zucchini, avocados, scallions, garlic, chili powder, and coriander seeds in a food processor; process until smoothly combined. Transfer the mixture to a medium bowl; stir in the yogurt. Refrigerate at least one hour. Season with salt and pepper to taste; garnish with cilantro.
P.S. Fifteen more recipes for squash.

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