How to Prepare Thomas Keller Chilled avocado soup with cucumber and pomegranate salsa

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chilled avocado soup with cucumber and pomegranate salsa. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chilled avocado soup with cucumber and pomegranate salsa is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Chilled avocado soup with cucumber and pomegranate salsa is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook chilled avocado soup with cucumber and pomegranate salsa using 17 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Chilled avocado soup with cucumber and pomegranate salsa:

1. Prepare Soup
2. Take 1 clove garlic peeled and sliced
3. Take 1/4 cup onion (sliced)
4. Take 3 tbsp extra virgin olive oil
5. Get 1 cup zuzzhini (courgette) thinly sliced
6. Get 1 cup chayote squash (1 squash/ sliced and seed removed)
7. Take 1 cup avocado flesh (used 4 small)
8. Get 1 tbsp fresh cilantro
9. Take 1 1/2 cup vegetable broth
10. Prepare 2 tbsp lime juice (or more to taste)
11. Take 1/4 tsp cumin
12. Get Salsa
13. Make ready 1/2 cup cucumber (chopped)
14. Take 1/4 cup pomegranate seeds
15. Prepare 1/2 tbsp lime juice
16. Get 1 tbsp fresh cilantro
17. Prepare 3 tbsp green onions (thinly sliced)

Instructions to make Chilled avocado soup with cucumber and pomegranate salsa:

1. Saute garlic, onions, zucchini,and squash until tender. remove from heat and allow to cool. (Added 1 peperoncini red chili pepper-remove before blending and optional)
2. While vegetables are cooling, chop cucumbers, and add pomegranate seeds, lime juice and green onions in a separate bowl cover and chill.
3. Blend sauteed vegetable, avocados, fresh cilantro, broth, lime juice and cumin.
4. Refrigerate and allow flavors to merge (about 2 hours). Serve cold with pomegranate cucumber salsa.
5. Chayote squash:

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