INGREDIENTS

4 cups chicken broth
3 zucchini, unpeeled, sliced
2 large avocados, ripe
3 tablespoons lemon juice
3/4 cup yogurt 1% natural
2 tsps. Worcestershire sauce
1 pinch cayenne pepper
2 to 3 drops Tabasco sauce

INSTRUCTIONS

Preparation time: 15 min
cooking time: 15 min
Serves 4 servings

1. In a large saucepan, boil the chicken broth.

2. Add zucchini and simmer 10 to 15 minutes.

3. allow to cool.

4. Pit and peel avocados.

5. Cut flesh into chunks and place in mixer bowl.

6. Add lemon juice and puree.

7. Using a slotted spoon, transfer the zucchini in the blender and pureed reduce again.

8. Reserve the cooking water from zucchini.

9. Pour the puree into a bowl and add there served cooking water and remaining ingredients. Mix well.

10. Cover tightly and refrigerate about 4 hours.