CSA week 10, July 5
This week's recipe is a great way to use those summer squash as well as keep cool as the weather heats up. For me, this chilled soup turned out to be a bit like a dip. Next time I think I'll add some water or extra yogurt. Less avocado might help too. I also used a blender instead of a food processor.
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 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.