| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | California | August 1993 | 1 | servings |
INGREDIENTS
| 1 | md | Zucchini; cut into 1/2-inch |
| ; slices | ||
| 1 | California avocado | |
| 1 | c | Buttermilk |
| 3/4 | c | Ice cubes plus additional to thin the |
| ; soup if desired | ||
| 2 | tb | Fresh lemon juice |
| 1/4 | ts | Ground cumin |
| 1 1/2 | ts | Minced fresh chives |
INSTRUCTIONS
In a steamer set over boiling water steam the zucchini, covered, for 10 minutes, or until it is very tender. In a blender pure the zucchini with the avocado, halved, peeled, and chopped, the buttermilk, 3/4 cup of the ice cubes, the lemon juice, and the cumin, adding enough of the additional ice cubes to reach the desired consistency. Divide the soup between 2 bowls and sprinkle it with the chives. Makes about 2 1/4 cups, serving 2. Makes about 2 cups. Gourmet August 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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