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    Home » Recipes » Soup

    Zucchini & Avocado Cold Soup with Crispy Sticks

    July 29, 2011 by Kankana Saxena

    Jump to Recipe Print Recipe

    This is how I like to define a soup: smooth, comforting and hot steam coming off the top. Take a spoonful, blow a couple of times, slurp a little and slurp it all.. aaaahhhh! and repeat. 

    Then, I learned about cold soup. No kidding.. I really didn't know.

    In India, no matter how high the temperature shoots in summer and how humid it gets, we still like to eat hot sandwiches and hot lentil soups with equally hot rice/roti . Then, we cool ourselves off with some nimbu pani (lemon juice) or some chilled ice-cream.

    The idea of having a cold soup didn't sound that appetizing to me, but after gawking and spotting at so many gazpacho and summer soups, I got pretty inspired. It looked colorful, refreshing and absolutely summer-y. So I thought that if I didn't try it now, it will just add up in my bucket list for next year! 

    If you had visited my blog before or saw the recipe list, you will figure out that I love trying new dishes. So, this was yet another interesting attempt I made, hoping that I could change my old school definition of soup.

    As per wiki, Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. I did not make a gazpacho but something similar to that. Maybe, my next attempt on cold soup would be a gazpacho.

    This is a simple soup with zucchini, avocado and few other vegetables which I cooked partially and then blended it to give a creamy texture. To go with the soup, nothing seemed more interesting than a crispy puff pastry stick, mixed with some sharp asiago cheese and some chilly flakes to add the heat.

    When I served it to Arvind, he took a couple of spoons and then looked at me and kept staring for a while. Yeah! that was clear enough.. he didn't enjoy it as much as I did. He finished the crispy sticks but the soup, that was left for me..

     

    You could use some other vegetables if you wish, I however restricted mainly to zucchini, some peas and avocado.  

    zucchini soup 5

    Zucchini & Avocado Cold Soup with Crispy Sticks

    Kankana Saxena
    Print Recipe Pin Recipe
    Servings 0

    Ingredients
     

    For the soup

    • For the crispy sticks
    • 2 zucchinis (roughly chopped)
    • 2 avocados - 1 avocado chopped and 1 avocado pureed
    • 2 celery sticks (chopped finely)
    • 1 medium onion (chopped finely)
    • 1 cup peas
    • 2 cup chicken stock
    • 1 tbs grated ginger
    • salt
    • pepper
    • oil

    For the crispy sticks

    • 1 sheet puff pastry
    • ½ cup grated asiago cheese
    • 2 tbs chilly flakes
    • 1 egg

    Instructions
     

    • In a pan, heat two tbs oil and saute the ginger and onion until they are cooked through.
    • Add celery, zucchini and keep cooking for another 10 minutes.
    • Then, add the chicken stock and season with salt and pepper.
    • Once everything is cooked through, remove it from the pan and blend it to a smooth mixture.
    • Transfer it to a bowl and add peas, pureed avocado and the chopped avocado.
    • Let it cool down completely.
    • To make the crispy sticks, unfold pastry sheets on a lightly floured board.
    • Beat the egg with few drops of water to make a egg wash.
    • Use a pastry brush and brush the egg wash on the pastry sheet
    • Sprinkle cheese and chilly flakes over the surface and pat it down to make sure it sticks to the sheets.
    • Slice the pastry into thin sticks.
    • Very gently, either twist it or swirl it.
    • Transfer it to a baking pan and bake it at 400 F for about 15 minutes or until they are golden brown in color.
    • Sprinkle some lemon juice on the soup and serve it cold with the crispy spicy sticks or swirls.

    Nutrition

    Serving: 1Servings

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    Reader Interactions

    Comments

    1. Erin Hess

      August 13, 2012 at 12:52 pm

      Kankana, Do you know how many cups the two zucchini that you suggest yields? I am thinking of making this for a party of eight and am trying to figure out how many zucchini to use. Thanks! This looks fabulous, I can't wait to try it out.

      • Kankana Saxena

        August 13, 2012 at 1:01 pm

        Hi Erin, I made this long back! As far as I remember it yield about 3 and half cups. I hope this helps! Hope you like it 🙂

    2. irmghard

      January 17, 2012 at 10:36 am

      This is spectacular, Kankana. Thanks for sharing.

    3. Suzi

      August 11, 2011 at 10:32 am

      I live in Florida where we have plenty of avocados and zucchini, never thought of using avocados in a soup. It looks delish and the crispy sticks too. I love your blog. Thank!

    4. Kelly

      August 06, 2011 at 4:55 pm

      I love chilled soups in the summertime and this combination of ingredients is heavenly not to mention beautiful.

    5. Grishma

      August 06, 2011 at 11:22 am

      Yummoo!! Bookmarked it! Also gorgeous pics girlie, Loved the one with crispy sticks and also with all vegetable.

    6. Soma

      August 05, 2011 at 12:44 pm

      I need to have this now.. in this heat, the soup wld be a blessing. and did I tell you I love avocados? The ginger flavor sounds really nice and refreshing.

    7. Eating Deliciously

      August 05, 2011 at 11:33 am

      The soup and crispy sticks sound excellent. Your photos are simply amazing!

    8. aarthi

      August 04, 2011 at 10:20 pm

      Hai Dear

      This looks yummy....you have a lovely blog… You have so many wonderful recipes..I have bookmarked you blog and some recipe from that to try..Please check out my blog.I am having a Giveaway in my blog..Please check it out and partcipate in that..
      http://www.yummytummyaarthi.com/2011/07/homemade-bounty-chocolate-and-giveaway.html

      Aarthi

    « Older Comments

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