In a steamer set over boiling water steam the zucchini, covered, for 10 minutes, or until it is very tender. In a blender pure the zucchini with the avocado, halved, peeled, and chopped, the buttermilk, 3/4 cup of the ice cubes, the lemon juice, and the cumin, adding enough of the additional ice cubes to reach the desired consistency. Divide the soup between 2 bowls and sprinkle it with the chives. Makes about 2 1/4 cups, serving 2. Makes about 2 cups. Gourmet August 1993
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 22 (19%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 9.8mg||3 %|
|Sodium 259.5mg||9 %|
|Potassium 445.5mg||12 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 15.9g|
|Protein 8.5g||12 %|
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Calories per serving: 113
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