This soup is not as thick as avocado soup due to its ingredients. While it seems a bowl of hot celery soup does not match summer, enjoying it on a rainy day in this season wonвЂ™t fail you. When cooking this ingredient, you get a mild, earthy flavor with a signature scent that no other greens can offer. HereвЂ™s where you see the zucchini peel offers a touch of crispiness to a smooth dish. Lastly, turn off the heat, pour the yogurt into the pot and puree the soup. Next, saute the onion and garlic to form the base flavor, add the zucchini chunks and cook until they are slightly brown.ДЄdd the broth and seasonings, then simmer the mixture for about 15 minutes. Leave the peel on for additional color and good texture. To make this soup, you first need to chop the zucchini into equal pieces. The recipe IвЂ™m introducing here includes Parmesan cheese, but you can omit it to make your soup 100 percent vegetarian.

Even better, you can have this soup hot or cold, so whichever type of eater you are, youвЂ™ll be happy. Zucchini is usually harvested in mid-July, meaning you can still grasp some remaining summer vibe with this vegetarian-friendly summer dish. Try a different way to make Avocado soup with veggie broth and Greek yogurt. Plus, its flesh is already smooth, so you donвЂ™t have to make any effort to smoothen it like with other fruits and veggies.ДЇor those searching for a dairy-free version, you can simply leave out the heavy cream, and the soup will still be creamy as ever. If you have some ripe avocado lying around waiting for a great recipe, hereвЂ™s your answer.ДЄvocado offers a great flavor as itвЂ™s both refreshing and creamy on its own, making it a summery and cozy ingredient. ItвЂ™s comfortable to make, delish to taste, and relaxing to the eye. Avocado SoupДЄvocado soup deserves to be the perfect summer delight. Also, when cutting the corn off the cob, using a bundt pan or tube pan will make it a lot easier to keep the kernels stuck together. However, remember to use ripe, seasonal corn, or you will put yourself at risk of eating a bitter, sour soup. The choice depends on whether you seek a perfectly smooth texture, a thick soup with chunks of vegetables, or a brothy soup. You can serve this soup by partially blending it, fully pureeing it, or no blending. For vegetarians, you can eat it alone or serve it with other plant-based dishes. This is a light side treat for the summer that you can eat with grilled cheese, veggie sandwiches, or seafood. And Greek yogurt benefits your digestive system.ДЄfter chilling the soup overnight, you can happily enjoy a bowl of cold soup featuring the signature thick, creamy taste of Greek yogurt with the cucumberвЂ™s refreshment. Olive oil provides healthy fats to help you avoid the risks of cardiovascular diseases. In addition, it is highly nutritious, containing a lot of vitamins, minerals, antioxidants, and dietary fiber from fresh herbs and veggies. It already includes 8 hours of refrigerating, during which you have to do nothing.

Total time: 8 hours and 10 minutes (including refrigerating time).Д¬old cucumber soup can help you escape the summer heat because it is served cold, but itвЂ™s also super fast to make.

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