Avocado and Zucchini Soup Puree
4 servings
15 minutes
Avocado and zucchini puree soup is a delicate and aromatic dish inspired by Italian cuisine. In Italy, simple yet exquisite flavor combinations are cherished, and this soup is no exception. Avocado gives it a velvety texture and light creaminess, while zucchini and potatoes create a soft, harmonious taste. White pepper adds subtle spiciness, and lemon juice provides a refreshing tang that highlights the natural richness of the ingredients. This soup is perfect for a light lunch or dinner, especially in warm weather when you crave something light and nourishing. It can be served as a standalone dish or complemented with crispy bread. Optionally, milk or sour cream can be used to add new flavor nuances. This is a simple yet elegant recipe for gourmets who appreciate naturalness and sophistication.
1
Cook all the vegetables until ready. At the end, add the avocado. If the avocado is ripe, you can remove the soup from the heat; if it's unripe, you can cook it a little longer.
- Avocado: 2 pieces
- Potato: 2 pieces
- Zucchini: 1 piece
- Water: 2 glasss
2
Add salt and pepper.
- Salt: to taste
- Freshly ground white pepper: to taste
3
Blend with a blender.
4
When serving, squeeze some lemon juice onto the plates and add a spoonful of sour cream (or Activia yogurt).
5
Instead of lemon and sour cream, you can add milk.
