With summer temperatures now here, it means zucchini season is ready for lift-off. Our kind of a season, as we can’t get enough of this veg!

Along with spiralizing into zoodles for salads and stir-frys, since finding this recipe online, we’re now enjoying a delicious zucchini soup.  And if you like avocados and cilantro as much as we do, you’ll likely love this recipe too.

Requiring just a handful of fresh ingredients and a good blender (such as the Veggie Bullet), it’s easy to make, and with little clean-up.  Served chilled or warm, we’ll often keep a batch in our fridge, ready to serve with a side salad, some salmon or grated vegan cheese on top.  That good.

Did you know?

  • Besides being low in calories (a medium-sized zucchini has about 38 calories), zucchinis are also a good source of Vitamin C and fibre.
  • When shopping for zucchinis, choose ones that aren’t too large, as they tend to lose their flavour if grown too big.
  • For optimum digestion and nutrient absorption, lightly steam, boil or stir-fry, versus eating zucchinis raw.

And now for the soup: While the recipe calls for grilled zucchini, if you’re short on time, you can skip this step and use raw slices instead. If you prefer a vegan version, you can swap the Greek yogurt for full-fat coconut milk.  We do so, and it turns out just as creamy.

Steps 1 & 2: Chop, broil, prep the ingredients….

Step 3:  After prepping the ingredients, simply add to blender and puree until smooth


In the Kitchen: Zucchini-Avo Soup


• 2 Medium Zucchinis, sliced lengthwise
• 1 Spanish onion, peeled and cut in half
• 1 ½ Cups Low Sodium Vegetable Broth
• 1 Large Cucumber
• 10 Leaves Fresh Cilantro
• ½ Lime, juiced
• ½ Teaspoon Sea Salt
• 1 Medium Avocado, peeled and pitted
• ½ Cup Non-fat Plain Greek Yogurt (or full-fat coconut milk or cream)
• ⅛ Teaspoon Ground Cumin


Grill or broil zucchini and onion until tender and allow them to cool.
Once cooled, add the zucchini and the onion to your blender along with the broth and blast briefly.
Add cucumber, cilantro, lime juice, salt and half the avocado to blender, and blast again. Transfer soup to a glass bowl and chill for one hour.
Once ready to serve, stir in Greek yogurt (or coconut milk/cream) and cumin to thicken the soup and add more flavour.
Pour the creamy cold soup into portioned bowls and top with the other half of the diced avocado.


If you’re short on time, you can skip grilling or broiling the zucchinis. Simply add all the ingredients to your blender and puree until smooth.