Avocado Zucchini Soup

Ingredients

• 1 cup zucchini, diced
• 1 cup chicken broth
• 1 avocado
• 1/4 cup onion, minced
• 1 1/2 cups plain yogurt
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 dash cayenne pepper
• 1 roma tomato, diced for garnish
• 4 sprigs Italian parsley (to garnish)

Directions

1. 1

   Combine zucchini, broth, avocado (soft & ripe, pitted, peeled and cut into chunks) and onion in blender or food processor. Puree.

2. 2

   Stir in sour cream, lemon juice, salt, white pepper and cayenne pepper.

3. 3

   Refrigerate, covered, until thoroughly chilled.

4. 4

   Garnish each serving with sprinkles of diced tomatoes and sprigs of Italian parsley. (Can garnish with extra slices of fresh avocado, if desired.).

5. 5

   Serve with a fine loaf of bread for a great summer lunch.

6. 6

   ("Cooking time" is chilling time. If you use all your ingredients right from the fridge, you might not need to chill it.).