It's a meal with some tortilla chips and a light green salad.
Recipe courtesy of Beth Draiscol
Episode: Homestyle
Save Recipe Print
Total:
2 hr 20 min
Prep:
20 min
Inactive:
2 hr
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 20 min
Prep:
20 min
Inactive:
2 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Put the zucchini, yellow onion, bell pepper, onion, serrano and garlic in bowl of food processor and pulse briefly. The pieces should be small but not minced or soupy. Transfer the vegetable mixture to a large bowl. Halve and pit the avocados. Put 1/2 an avocado in the food processor and pulse to puree. Dice the remaining 1 1/2 avocados. To the bowl of vegetables, add the avocado puree, diced avocado, fresh corn, tomatoes, cilantro, lime juice, cold water, and salt and pepper. Mix gently with a large spoon. Taste and adjust the salt and pepper, to taste. Cover and refrigerate until ice cold. Ladle into soup bowls and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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