Zucchini and avocado cold cream is a refreshing and nutritious option for hot days. Its smooth, creamy texture combines perfectly with the delicate flavor of these ingredients. Each spoonful reveals the freshness and lightness of this dish, providing a pleasant sensation on the palate. The zucchini brings a subtle vegetable note, while the avocado adds a creamy texture and a touch of unique flavor. This cream is an excellent choice for a light starter or as an accompaniment to main dishes. It's also a creative way to incorporate fresh vegetables into a meal. Whether served in a cold bowl or in individual cups, zucchini and avocado cold cream is a healthy and tasty option to enjoy on any occasion.
COLD ZUCCHINI AND AVOCADO CREAM
INGREDIENTS
- 2 zucchini
- 2 avocados
- 1 celery stalk
- 1 green pepper
- juice of 1 lemon
- 400 ml vegetable stock
- 100 ml cooking cream
- 1 handful of fresh parsley
- Salt and pepper to taste
- Olive oil to taste
The preparation method for this recipe is very simple and I'm sure that if you follow it step by step you will be able to make your recipe, it will be wonderful.
PREPARATION METHOD
First, in a blender, add the zucchini, avocado, celery and green bell pepper, all previously peeled and chopped. Add the parsley, lemon juice and vegetable stock. Season and blend all the ingredients with a mixer or blender.
Then add the cream, a drizzle of olive oil and adjust the stock if necessary. Aim for a texture that is neither too liquid, like a soup, nor too thick, like a puree - more like a cream.
After preparing our cold zucchini and avocado cream, let it cool in the fridge or freezer for a few minutes before serving. However, if you prefer, it can also be served at room temperature.
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