Cold Creamy Zucchini Soup
By: Kelsey Ganes
Published: Thursday, June 16, 2011 - 10:39am

Ingredients




2 small zucchinis, ends trimmed, cut into inch thick slices
1 1/2 cups water
1 tablespoon fresh rosemary
1 teaspoon fresh oregano
2 teaspoons vegan bullion like “no chicken” chicken soup base
1/2 avocado, pitted

Preparation

1 Combine the zucchini and water in a small saucepan over high heat. The water should barely cover the zucchini. 2 Bring to a boil and cook until the zucchini is bright green. 3 Add spices and "no chicken" base, reduce heat and cook over medium flame for 5 minutes - you want the zucchini to be soft enough to pierce easily with a knife, but not so soft that it starts to loose its color. 4 Remove from heat and immediately put into the fridge until cold (1-2 hours). Transfer the contents to a blender, add the avocado and puree until smooth.  Serve alone or with a garnish of fresh herbs and croutons.