CSA week 3, May 17
Summer isn't quite here yet, but summer squash sure is! We hope you enjoy this fresh recipe for your summer squash, especially when it gets hot out there.
Chilled Zucchini and Avocado Soup
4 small or 2 medium zucchini, coarsely chopped
2 avocados, coarsely chopped
3 medium scallions, coarsely chopped
2 cloves garlic, peeled, halved
1/2 teaspoon chili powder
1/2 teaspoon coriander seeds, crushed
1 cup plain yogurt
1/4 cup chopped fresh cilantro
1. Put the zucchini, avocado, 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.