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Zucchini Avocado Soup with Fresh Corn and Tomato Salsa

We combine the beloved summer staple, zucchini, with avocado for a velvety soup topped with a smoky, roasted corn salsa. Using the blender to make soup is very quick and efficient.

Zucchini Avocado Soup with Fresh Corn and Tomato Salsa

Makes 4-6 servings

Ingredients

Corn and Tomato Salsa

1 cup roasted corn kernels
½ cup diced cherry tomatoes
2 scallions thinly sliced, dark and light green parts only
2 cloves garlic minced
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon lime juice
¼ teaspoon salt
Freshly ground black pepper to taste

Soup

2 large zucchini ends trimmed, cut into large chunks
1 large Haas avocado halved, pitted and flesh scooped out
3 scallions green and white parts, roughly chopped
¾ cup chicken or vegetable broth
½ cup heavy cream
1 teaspoon salt
1 teaspoon sugar
Dash crushed red pepper
Freshly ground black pepper to taste
2 tablespoons fresh lime juice

Preparation Method

Make the salsa: in a small bowl, combine all salsa ingredients and set aside.
Make the soup: add all soup ingredients to the blender in the order listed, except the lime juice. Select the SOUP setting and press start. When cycle is complete, add lime juice and pulse several times to combine.
Divide the soup among bowls. Top with a spoonful of salsa and serve.

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