CALIFORNIA AVOCADO ZUCCHINI SOUP

4 cups fat free chicken broth, divide in half
1 medium onion, finely chopped
4 green onions, sliced into 1/2 inch pieces
2 cloves garlic, finely chopped
1/2 tsp salt or to taste
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
2 cups zucchini, thinly sliced
2 large ripe California avocados, seeded, peeled and chopped

In large pot with lid, heat 1 cup broth, onion, green onions, garlic, salt, pepper and nutmeg. When boiling, reduce heat to low, cover and cook for 15 minutes. Stir occasionally.

Add remaining broth and zucchini and bring to a boil. Cover and reduce heat to low. Cook for 20 minutes. Remove lid and allow to cool slightly.

In food processor, puree zucchini, broth and avocado in batches. Return to pan and warm gently.

Serve in soup bowls and garnish to taste.

Servings: 4
Source: California Avocado Commission