| 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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