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  • Liz Hoobchaak

Zucchini Avocado Soup

Updated: Nov 8, 2022

It is that time of year where my garden is producing an overabundance of zucchini and I sometimes struggle to figure out what to do with them. One of my go-to recipes in the summer is my cold Zucchini Avocado soup. This soup is very easy to prepare and can be made in less than 30 minutes with only a handful of ingredients.

Avocado is a great way to add creaminess to any soup without the addition of dairy, making this a great lactose free option. This soup makes a great appetizer or a meal in itself and can be enjoyed hot or cold.


2 tbsp olive oil

1/2 small white onion, rough chop

3 cloves of garlic, rough chop

4 medium zucchini, cut into cubes

4 cups vegetable stock

1 ripe avocado

2 tbsp lemon juice

1 tbsp sherry vinegar

5 mint leaves, chopped

1 tsp salt

black pepper to taste


1. In a large stovetop pot, heat the olive oil. Add the onion and sauté for about 5 minutes until slightly caramelized. Add the garlic and let cook for 2 minutes.

2. Add the zucchini, salt and vegetable broth and bring to a boil. Lower heat and let simmer on low for 15 minutes until the zucchini is soft.

3. Remove from heat and stir in avocado, lemon juice, vinegar, mint and pepper.

4. Once mixture is cool enough, transfer it to a high speed blender and blend until smooth. An immersion blender works as well, but may result in a thicker, chunkier soup.

This recipe yields approximately 6-8 servings.

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