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2
Zucchini, fresh
1
Cucumber
1
Onion, raw
1
Avocado
10
Cilantro
1 tbsp
Lime Juice
1 1/2 cup
Vegetable Broth, low-sodium
1/2 cup
Greek Yogurt, plain, non-fat
1/8 tsp
Cumin, ground
1/2 tsp
Sea Salt
Zucchini season is in full swing and they’ve taken over the farmer’s markets! To pick out the best zucchini squash that’s bursting with flavor, choose the ones that aren’t too large – once they grow too big, their flavor diminishes. Zucchini is very high in complex carbohydrates, which is excellent for sustained energy production, as well as antioxidants, vitamin C, and fiber. To get the most nutrients, try steaming or lightly cooking the squashes instead of eating them raw.
Per serving (2)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Grill or broil zucchini and onion until tender.
Allow ingredients to cool completely to room temperature, 21°C/70°F or less.
Once cooled completely, add the zucchini and the onion to your NutriBullet along with the broth and blend briefly.
Add cucumber, cilantro, lime juice, salt, and half the avocado to NutriBullet and blend again. Transfer soup to a glass bowl and chill for one hour.
Once ready to serve, stir in Greek yogurt and cumin to thicken the soup and add flavor. Pour the creamy cold soup into portioned bowls and top with the other half of the diced avocado.
Enjoy!
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.