Avocado gives this chilled zucchini soup a dose of velvety richness
Whether you have a vegetable garden, a share in a Community-Supported Agriculture or you are just trying to make the most of what's bountiful and inexpensive at the market, this is the time of year you are probably wondering what to do with an excess of zucchini.
One solution to this enviable problem is this green goddess of a summer soup. It incorporates heaps of sliced zucchini that is simmered with sauteed onion and garlic in chicken broth (you could substitute vegetable broth to make it vegan) until the vegetable is tender. The mixture is blended with avocado and fresh basil, then brightened with lemon juice and zest before it's chilled.
• Ellie Krieger is a registered dietitian, nutritionist and author who hosts public television's "Ellie's Real Good Food."