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Chilled Avocado and Zucchini Soup

1 md Zucchini; cut into 1/2-inch slices
1 California avocado
1 c Buttermilk
3/4 c Ice cubes plus additional to thin the soup if desired
2 tb Fresh lemon juice
1/4 ts Ground cumin
1 1/2 ts Minced fresh chives

In a steamer set over boiling water steam the zucchini, covered, for 10 minutes, or until it is very tender. In a blender pure the zucchini with the avocado, halved, peeled, and chopped, the buttermilk, 3/4 cup of the ice cubes, the lemon juice, and the cumin, adding enough of the additional ice cubes to reach the desired consistency. Divide the soup between 2 bowls and sprinkle it with the chives. Makes about 2 1/4 cups, serving 2.

Makes about 2 cups.

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