Steps to Prepare Favorite Chilled avocado soup with cucumber and pomegranate salsa

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chilled avocado soup with cucumber and pomegranate salsa. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chilled avocado soup with cucumber and pomegranate salsa is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Chilled avocado soup with cucumber and pomegranate salsa is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have chilled avocado soup with cucumber and pomegranate salsa using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Chilled avocado soup with cucumber and pomegranate salsa:

1. Get Soup
2. Take 1 clove garlic peeled and sliced
3. Take 1/4 cup onion (sliced)
4. Prepare 3 tbsp extra virgin olive oil
5. Take 1 cup zuzzhini (courgette) thinly sliced
6. Take 1 cup chayote squash (1 squash/ sliced and seed removed)
7. Take 1 cup avocado flesh (used 4 small)
8. Make ready 1 tbsp fresh cilantro
9. Take 1 1/2 cup vegetable broth
10. Prepare 2 tbsp lime juice (or more to taste)
11. Get 1/4 tsp cumin
12. Get Salsa
13. Make ready 1/2 cup cucumber (chopped)
14. Prepare 1/4 cup pomegranate seeds
15. Take 1/2 tbsp lime juice
16. Prepare 1 tbsp fresh cilantro
17. Get 3 tbsp green onions (thinly sliced)

Steps to make Chilled avocado soup with cucumber and pomegranate salsa:

1. 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)
2. While vegetables are cooling, chop cucumbers, and add pomegranate seeds, lime juice and green onions in a separate bowl cover and chill.
3. Blend sauteed vegetable, avocados, fresh cilantro, broth, lime juice and cumin.
4. Refrigerate and allow flavors to merge (about 2 hours). Serve cold with pomegranate cucumber salsa.
5. Chayote squash:

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