Zucchini and Avocado Cream Soup

24/01/2014
"Isn`t this the most springy, aromatic and tasty cream soup you`ve ever had?"
Preparation20 min.
Cooking10 min.
Тotal30 min.
Servings2-3
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Ingredients

Preparation

Put the coarsely chopped zucchini and broth to boil for 10 minutes. Halve the avocado and remove the pit. Carve the inside and put it in a blender along with the yoghurt, boiled zucchini, some broth, coriander, lemon juice and parsley.

Mix it all into a soft paste. Pour the mixture into the pot with the remaining broth, mix well and cool it. Season the soup with dill and ground raw almonds before serving.
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