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We hope you got insight from reading it, now let’s go back to chilled avocado soup with cucumber and pomegranate salsa recipe. To make chilled avocado soup with cucumber and pomegranate salsa you only need 17 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Chilled avocado soup with cucumber and pomegranate salsa:
- Get Soup
- Use 1 clove garlic peeled and sliced
- Get 1/4 cup onion (sliced)
- You need 3 tbsp extra virgin olive oil
- Provide 1 cup zuzzhini (courgette) thinly sliced
- Use 1 cup chayote squash (1 squash/ sliced and seed removed)
- You need 1 cup avocado flesh (used 4 small)
- Use 1 tbsp fresh cilantro
- Take 1 1/2 cup vegetable broth
- Provide 2 tbsp lime juice (or more to taste)
- Prepare 1/4 tsp cumin
- Provide Salsa
- Take 1/2 cup cucumber (chopped)
- Provide 1/4 cup pomegranate seeds
- Get 1/2 tbsp lime juice
- Take 1 tbsp fresh cilantro
- Get 3 tbsp green onions (thinly sliced)
Instructions to make Chilled avocado soup with cucumber and pomegranate salsa:
- Saute garlic, onions, zucchini,and squash until tender. remove from heat and allow to cool. (Added 1 peperoncini red chili pepper-remove before blending and optional)
- While vegetables are cooling, chop cucumbers, and add pomegranate seeds, lime juice and green onions in a separate bowl cover and chill.
- Blend sauteed vegetable, avocados, fresh cilantro, broth, lime juice and cumin.
- Refrigerate and allow flavors to merge (about 2 hours). Serve cold with pomegranate cucumber salsa.
- Chayote squash:
Fresh cukes out of the garden mixed with ripe creamy avocado and kicked up with fresh and smoked jalapenos, fresh herbs. It's easy to make chilled avocado soup and I don't anticipate you getting into trouble while making it. Make sure you use full-fat Greek yogurt in this soup for the best results. Low-fat yogurt won't be as good, both in terms of flavor and in terms of texture. Stir in salt, pepper and nutmeg; adjust seasonings to taste.
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