Zucchini scream summer to me. It’s probably because I had it almost everyday (along with green beans) growing up when I’d visit my grandparents in Cape Cod. My grandfather was a wonderful gardener and their whole backyard was full of flowers and vegetables. Talk about fresh… and yes, I was spoiled by it.
Unfortunately, my backyard isn’t full of flowers and vegetables. Heck, who am I kidding? I don’t have a backyard or even a porch, terrace or balcony here in the city.
However, along with shopping at the greenmarkets, I get a CSA box every Wednesday. Recently, our share has had about 2# of zucchini every week and while I love roasted zucchini, zucchini spaghetti and crispy zucchini sticks, I wanted to make something to use up my share, but also satisfying enough to have as a full meal or a pre- or post-workout snack. With avocado (for healthy fats) and nutritional yeast (for protein), this soup is not only thick, rich and creamy, but a nutritional powerhouse for a quick and delicious meal. —Jacquie Chamberlain
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