Zucchini Avocado Cold Bowl

Ingredients

• 400 g small zucchini (2 small zucchinis)
• 500 ml vegetable broth
• 1 Organic Lime
• 400 g ripe avocado (2 ripe avocados)
• 3 mint leaves
• 50 g watercress
• 200 g yogurt (1.5% fat)
• ground cumin
• Salt

Instructions

1. 1.

   Wash and trim the zucchini, then cut into small cubes. Bring the broth to a boil in a pot. Add the zucchini and simmer over low heat for 4–5 minutes until tender. Remove from heat, let cool, and refrigerate for about an hour.

2. 2.

   Meanwhile, rinse the lime under hot water, pat dry, squeeze half of it, and slice the remainder into rounds. Peel, halve, pit, and cube the avocados. Drizzle with lime juice.

3. 3.

   Wash the herbs. Add the avocado cubes—except a few reserved for garnish—to the zucchini along with yogurt and herbs. Season each portion with a pinch of cumin and salt. Blend until creamy.

4. 4.

   Divide the mixture among four bowls and garnish with the remaining avocado cubes and lime slices.