Recipe for Cold Cream of Zucchini with Avocado
Summer recipes are usually light and refreshing, which is why we wanted to prepare a healthy cold cream suitable for all audiences. If you like cold soups for summer, don’t miss the recipe that we present to you, since it has an exceptional flavor, a creamy texture and many vitamins.
Within vegan soups, this cold cream of zucchini with avocado is perfect for dinner or as a first course before lunch. Take note!
Ingredients to make cold cream of zucchini with avocado:
- 1 unit of Zucchini
- ½ unit of Avocado
- 250 milliliters of vegetable broth
- 1 pinch of salt
- ½ unit of Onion
- 1 jet of olive oil
- 1 pinch of ground black pepper
How to make Cold Cream of Zucchini with Avocado:
- We gather all the ingredients to prepare the cold cream of zucchini with avocado.
- Cut the onion into not too thick slices and fry it in a pan with a little olive oil.
- Next, we peel the zucchini, cut it into slices and add it to the pot along with the spring onion. Season with salt and pepper and cook for 4 minutes.
- Add the broth and let the zucchini cream boil for 20 minutes over medium heat.
- You can buy this broth already prepared or make it yourself, at home, following the instructions of the vegetable broth recipe.
- Peel the avocado and remove the central bone. Add the avocado to the vegan soup and let it cook for 1 minute.
- We beat the cold cream of zucchini with avocado and let it cool. We can serve this cream warm or cold, as you like. In addition, you can add a little chopped chili pepper or Tabasco to give it a spicy touch.
