We've been enjoying this great soup by Jennifer Cornbleet
for months and never grow tired of it. Just the thing for those left-over zucchini pieces from making pasta or lasagna!
Cream of Zucchini Soup
From Jennifer Cornbleet
’s 'Raw Food Made Easy for 1 or 2 People'
½ cup water
1 zucchini, chopped (about 1 cup)
1 stalk celery, chopped
1 tablespoon lemon juice
1 teaspoon mellow white miso
½ teaspoon crushed garlic (1 clove)
¼ teaspoon sea salt
dash cayenne pepper
1 tablespoon olive oil
½ avocado, chopped
1 tablespoon fresh minced dill, or 1 tsp dried
Place all of the ingredients except the olive oil, avocado and dill in a blender. Blend until smooth.
Add the olive oil and avocado and blend until smooth. Add the dill and blend briefly just to mix.
~ I used more zucchini than called for in the recipe (probably about 1 1/2 cups).
~ I use only about 1 tsp lemon juice.
~ I usually blend all the ingredients at once.