1 cup vegetable broth 3 cups chopped zucchini (about 2 to 3 medium zucchini)
1/2 cup thinly sliced green onion, divided
1 medium Avocado
1/8 tsp. McCormick® Ground Cumin, optional
3/4 cup unsweetened plain almond milk
Directions1. In large saucepan over high heat, combine broth, zucchini and 1/4 cup onion. Cover and bring to a boil. Uncover, reduce heat and let simmer 6 minutes or until zucchini is tender. Remove from heat and set aside to cool for 20 minutes.
2. In small bowl combine cucumber, remaining onion, cilantro and 1 tablespoon lime juice. Season with salt to taste. Toss well, cover and refrigerate.
3. In blender, combine zucchini mix, avocado, cumin, if using, remaining 1 tablespoon lime juice and almond milk. Cover and purée until smooth. Leaving soup in blender container, refrigerate it for 2 hours.
4. When ready to serve, reblend soup. Add additional almond milk for thinner consistency, if desired. Pour into serving bowls. Top with cucumber salsa and serve.