ZUCCHINI AND AVOCADO SOUP WITH CUCUMBER SALSA
3 cups chopped zucchini (about 2 medium)
1/2 cup thinly sliced green onions, divided
1 (14-ounce) can vegetable broth (such as Swanson)
1 1/4 cups diced seeded peeled cucumber (about 1 large)
1 tablespoon chopped fresh cilantro
3 tablespoons fresh lime juice, divided
1/2 teaspoon salt, divided
3/4 cup diced peeled avocado (1 medium)
3/4 cup low-fat buttermilk
1/4 teaspoon ground cumin
Combine zucchini, 1/4 cup green onions, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 to 7 minutes or until zucchini is tender. Remove from heat; cool 30 minutes.
While zucchini mixture cools, combine remaining 1/4 cup green onions, cucumber, cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt in a small bowl; toss well. Cover and chill.
Place remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, zucchini mixture, avocado, buttermilk, and cumin in a blender, and process until mixture is smooth. Cover and chill at least 2 hours. Pour soup into bowls, and top with cucumber salsa. Serve chilled.