I really like eating cold soups during the summer months when it’s too hot to turn on the oven or stove. These wonderful soups make an easy dinner when paired with a salad made with all your favorite vegetables and protein. Since we have been experiencing really hot weather in California lately I have not wanted to eat anything really heavy or requiring the use of my stove.
My chilled zucchini avocado lemon soup is the perfect recipe for satisfying me during these long, hot summer months. I like to whip this soup up whenever I have an abundance of organic zucchini. This simple recipe comes together in minutes once you squeeze the lemon juice and cut up the zucchini and avocado. My refreshing soup has a vivid green color and creamy texture that comes from the skin of the zucchini and the avocado. The lemon provides a bright citrus note to the soup while the garlic and cayenne add bite and heat to really perk up the mild flavor of the zucchini.
Zucchini is a really versatile vegetable with creamy white flesh that can be used in a variety of different recipes. The skin, flesh, and seeds of the zucchini are all edible and so are the flowers from zucchini which are also known as zucchini blossoms. Zucchini is extremely hydrating due to its high water content and it provides carotenoids, vitamin C, vitamin A, molybdenum, manganese, potassium, magnesium, vitamin K, vitamin B6, folate, enzymes, omega-3 fatty acids, and fiber. All of these important nutrients found in the skin, flesh, and seeds of zucchini help protect your body against toxins and strengthen your immune system.
Avocados contain essential omega-3 fatty acids that moisturize your skin from the inside out. Avocados are rich in anti-aging nutrients including high levels of vitamin C, vitamin E, vitamin K, potassium, folate, and fiber. Avocados contain important carotenoids including beta-carotene, lutein, alpha-carotene, and zeaxanthin that fight chronic inflammation and free radical damage which causes your body to age quickly.
What’s your favorite way to enjoy zucchini? Please contribute to the conversion by leaving a comment.
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Zucchini Avocado Lemon Soup
Vegan, Vegetarian, Paleo, Gluten-Free, Sugar-Free
Makes around 2 – 3 servings
3 cups purified or spring water
3 medium organic dark green zucchini – cut into large chunks
1 teaspoon grated garlic
⅛ teaspoon cayenne pepper
¼ cup fresh lemon juice
½ teaspoon lemon zest
1 small avocado – peeled and seed removed
1½ teaspoons Himalayan pink salt or season to taste
¼ teaspoon fresh ground black pepper
1 cup diced organic zucchini
1 tablespoon extra virgin olive oil
8 sprigs fresh flat leaf parsley
1. Place all ingredients except 1 cup diced zucchini, parsley leaves, ½ teaspoon pink salt, and olive oil in a high speed blender and puree until smooth and creamy. Taste and adjust seasoning if needed. If you want a warm soup heat gently on low heat until warm but not boiling.
2. Toss diced zucchini with 1 tablespoon of olive oil and ½ teaspoon pink salt (optional). Pour soup into large bowls and sprinkle with diced zucchini and parsley leaves.