A delicious, light and refreshing yet filling soup.
1 zucchini, chopped (about 1 cup)
1 cup water, plus water to thin, if necessary
1 celery stalk, chopped
1 tablespoon fresh lemon juice
1 teaspoon mellow white miso
1 teaspoon crushed garlic (1 clove)
1 teaspoon salt
1 ripe avocado, chopped
1 tablespoon extra-virgin olive oil
2 teaspoon minced fresh dill weed or 1/2 teaspoon dried
Place the zucchini, water, celery, lemon juice, miso, garlic, salt and cayenne in a blender and process until smooth. Add the avocado and olive oil and blend again until smooth. Add the remaining 1/4 cup water to thin, if necessary, and blend briefly. Add the dill weed and blend briefly, just to mix. Serve immediately. For a chilled soup, refrigerate for 2 hours before serving.