Beets Cafe: Cream of Zucchini soup

Makes 4 Servings

Ingredients:

• 1 cup water, plus additional water to thin
• 2 medium zucchini, peeled and chopped (about 2 cups) (can sub yellow squash or cucumber)
  
• 2 stalks celery, chopped
• 2 tbs lemon juice
• 2 tbs extra virgin olive oil
• 2 tsps mellow white miso
• 2 small cloves garlic, crushed
• 1/2 tsp mineral salt, or to taste
• dash cayenne
• 1 avocado, mashed
• 2 tbs minced fresh dill (or 2 tsps dried) * can sub parsley or basil as well

Place the water, zucchini, celery, lemon juice, olive oil, miso, garlic, salt, and cayenne in blender or VitaMix and blend until smooth.  Add the avocado and dill and blend briefly.  Add additional water to thin the soup to desired consistency and blend.  Serve chilled or at room temperature. Stored in a sealed container in the refrigerator, Cream of Zucchini soup will keep for up to three days.

Serve chilled or warmed slightly

Notes:

• buy avocado with bud in place. once they give a little on each end, place in fridge for up to two weeks
• if you over blend the avocado the soup with get super thick
• put vitamix on medium speed and pulse dill a few times to keep texture
• when you use dried herbs use 1/2 of the specified amount

See relevant blog post here.