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 Chilled Avocado and Zucchini Soup

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Chilled Avocado and Zucchini Soup
Gourmet August 1993

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1 medium zucchini, cut
into 1/2-inch slices
1 California avocado
1 cup buttermilk
3/4 cup ice cubes plus additional
to thin the soup if desired
2 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1 1/2 teaspoons minced fresh chives

In a steamer set over boiling water steam the zucchini, covered, for
10 minutes, or until it is very tender.
In a blender purée the zucchini with the avocado, halved, peeled and chopped, the buttermilk, 3/4 cup ice cubes, lemon juice and cumin,
adding enough additional ice cubes to reach the desired consistency.
(Season to taste with salt and pepper.) Divide the soup between 2
bowls and sprinkle it with the chives. Serves 2.

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