This one is a favorite of Farmer Jamie when zucchini season rolls around. She is allergic to cilantro so she uses parsley. I missed scallion season so I used chives, and I used had the amount of ground coriander in place of crushed coriander seeds. Whatever your alteration, this is a pretty tasty summer soup!
Ingredients:
- 2 medium Zucchini, coarsely chopped
- 2 avocados, peeled, pits removed, coarsely chopped
- 3 scallions, coarsely chopped
- 2 cloves fresh garlic, peeled, halved
- 1/2 tsp chili powder
- 1/2 tsp coriander seeds, crushed
- 1 cup Cabot plain yogurt
- salt
- freshly ground black pepper
- 1/2 cup chopped cilantro (I replace the cilantro with parsley….)
1. Put the zuke, ‘cado, scallions, garlic, chili powder, and coriander seeds into a food processor; process until smoothly combined.
2. Transfer the mixture to a medium bowl; stir in the yogurt. Refrigerate for at least 1 hour. Season with salt and pepper to taste; garnish with cilantro or parsley.
Enjoy!