Name: Cold Zucchini Soup with Avocado
Ingredients: 1 lb zucchini, diced; 2 shallots, diced; 1 T olive oil; 2 cups vegetable or chicken stock; ½ cup dry white wine (chardonnay, pinot grigio, sauvignon blanc); 2 T fresh minced dill (reserve a little for garnish); 1 cup whole milk; 1 ripe avocado; Kosher salt and pepper to taste; (Optional) Sour cream for serving; (See post for suggestions on other optional flavor enhancement)

Ingredients

Scale

1 lb zucchini, diced
2 shallots, diced
1 T olive oil
2 cups vegetable or chicken stock
½ cup dry white wine (chardonnay, pinot grigio, sauvignon blanc)
2 T fresh minced dill (reserve a little for garnish)
1 cup whole milk
1 ripe avocado
Kosher salt and pepper to taste
(Optional) Sour cream for serving
(See post for suggestions on other optional flavor enhancement)

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Instructions

Place the olive oil in a medium-sized sauce pan or pot and turn heat to medium high. Add the diced shallots and a pinch of salt to the pot. Cook for about 5 minutes, stirring occasionally, until they become soft and translucent, and are starting to brown slightly.
Add the diced zucchini, the stock, and the wine to the pot. Bring to a boil, then reduce heat and simmer for about 10 minutes. Remove the pot from the heat and allow to cool.
When the mixture is cool, use an immersion blender to puree the cooked ingredients. Add the minced dill, milk, and the flesh of a ripe avocado the pot. Blend again, creating a slightly thick and perfectly smooth soup. Add salt and pepper to taste.
Place the soup in the refrigerator for at least two hours before serving. Serve well chilled. Garnish with a dollop of sour cream and an additional sprinkle of fresh dill if desired.