Chilled Zucchini & Avocado Soup with Yogurt & Coriander      

Farmer John’s Cookbook


4 small or 2 medium zucchini, coarsely chopped

½ tsp. coriander seeds, crushed

2 avocados, peeled, pits removed, coarsely chopped

1 c. plain yogurt

3 medium scallions, coarsely chopped

Salt and freshly ground black pepper

2 cloves garlic, peeled, halved

¼ c. chopped fresh cilantro

½ tsp. chili powder



Put the zucchini, avocado, scallions, garlic, chili powder, and coriander seeds into a food processor; process until smoothly combined.

            Transfer the mixture to a medium bowl; stir in the yogurt, Refrigerate for at least 1 hour.  Season with salt and pepper to taste; garnish with cilantro.

            Serves 2-4.