AVOCADO ZUCCHINI SOUP

Steps:

• Combine zucchini, broth, avocado (soft & ripe, pitted, peeled and cut into chunks) and onion in blender or food processor. Puree.
• Stir in sour cream, lemon juice, salt, white pepper and cayenne pepper.
• Refrigerate, covered, until thoroughly chilled.
• Garnish each serving with sprinkles of diced tomatoes and sprigs of Italian parsley. (Can garnish with extra slices of fresh avocado, if desired.).
• Serve with a fine loaf of bread for a great summer lunch.
• ("Cooking time" is chilling time. If you use all your ingredients right from the fridge, you might not need to chill it.).