Serves: 2
Total Calories: 75
Yield: 2 cups

1 zucchini, unpeeled and chopped
1 stalk celery, chopped
3/4 cup water, as needed
1 tablespoon freshly squeezed lemon juice
1 teaspoon mellow white miso
1/2 teaspoon crushed garlic
1/4 teaspoon salt
dash cayenne
1/2 avocado, chopped
2 teaspoons extra-virgin olive oil
2 teaspoons minced fresh dill, or 1/2 teaspoon dried dill weed

Equipment:
cutting board
chef’s knife, 8-inch
measuring cups
citrus juicer or reamer
measuring spoons
garlic press
blender
rubber spatula

Put the zucchini, celery, 1/2 cup of the water, lemon juice, miso, garlic, salt, and cayenne in a blender and process on medium speed until smooth. Add the avocado and oil and process on medium speed until smooth. Add the dill and the remaining 1/4 cup of water to thin, if necessary, and process on medium speed briefly, just to mix. Stored in a sealed container in the refrigerator, Cream of Zucchini Soup will keep for 2 days.

Nutritional Facts:

Serves: 2
Total Calories: 75
Calories from Fat: 40

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
cream of cucumber soup
cream of tomato soup
cream of zucchini soup
curried cream of carrot soup
garden vegetable soup
gazpacho
miso soup
ramen
papaya-lime soup
spinach-apple soup