Recipe of Homemade Chilled avocado soup with cucumber and pomegranate salsa

Chilled avocado soup with cucumber and pomegranate salsa. Enjoy this healthy recipe for chilled soup combining zucchini and avocado. 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.

It's fully raw, vegan and so easy to make. 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. 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. Prepare of Soup.
2. It's 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. Prepare 1 cup of chayote squash (1 squash/ sliced and seed removed).
7. It's 1 cup of avocado flesh (used 4 small).
8. It's 1 tbsp of fresh cilantro.
9. It's 1 1/2 cup of vegetable broth.
10. Prepare 2 tbsp of lime juice (or more to taste).
11. Prepare 1/4 tsp of cumin.
12. You need of Salsa.
13. You need 1/2 cup of cucumber (chopped).
14. It's 1/4 cup of pomegranate seeds.
15. You need 1/2 tbsp of lime juice.
16. You need 1 tbsp of fresh cilantro.
17. You need 3 tbsp of green onions (thinly sliced).

It's full of flavor and can be. This cold, smooth summer soup is brought to life with a bright, crunchy salsa. This chilled vegan cucumber avocado soup is raw, gluten-free, and so simple to make! All you need to do is blend a handful of basic ingredients.

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:.

You can have some fun with add-ins like cilantro and chopped tomatoes, or even add a little fresh salsa or corn on top just before serving. Learn how to make Zucchini and Avocado Soup with Cucumber Salsa. This cold, smooth summer soup is brought to life with a bright, crunchy salsa. How to Roast All of Your Favorite Fall Vegetables. Chilled Avocado Soup with Seared Chipotle Shrimp.