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Before you jump to Chilled avocado soup with cucumber and pomegranate salsa recipe, you may want to read this short interesting healthy tips about Apples Could Certainly Have Massive Benefits To Improve Your Health.
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We hope you got insight from reading it, now let’s go back to chilled avocado soup with cucumber and pomegranate salsa recipe. You can have chilled avocado soup with cucumber and pomegranate salsa using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Chilled avocado soup with cucumber and pomegranate salsa:
- Use Soup
- Take 1 clove garlic peeled and sliced
- Prepare 1/4 cup onion (sliced)
- You need 3 tbsp extra virgin olive oil
- Prepare 1 cup zuzzhini (courgette) thinly sliced
- Get 1 cup chayote squash (1 squash/ sliced and seed removed)
- Use 1 cup avocado flesh (used 4 small)
- You need 1 tbsp fresh cilantro
- Get 1 1/2 cup vegetable broth
- Take 2 tbsp lime juice (or more to taste)
- Take 1/4 tsp cumin
- Take Salsa
- You need 1/2 cup cucumber (chopped)
- You need 1/4 cup pomegranate seeds
- Provide 1/2 tbsp lime juice
- Prepare 1 tbsp fresh cilantro
- Use 3 tbsp green onions (thinly sliced)
Instructions to make Chilled avocado soup with cucumber and pomegranate salsa:
- Saute garlic, onions, zucchini,and squash until tender. remove from heat and allow to cool. (Added 1 peperoncini red chili pepper-remove before blending and optional)
- While vegetables are cooling, chop cucumbers, and add pomegranate seeds, lime juice and green onions in a separate bowl cover and chill.
- Blend sauteed vegetable, avocados, fresh cilantro, broth, lime juice and cumin.
- Refrigerate and allow flavors to merge (about 2 hours). Serve cold with pomegranate cucumber salsa.
- Chayote squash:
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