Recipe: Athena Calderone’s Zucchini and Avocado Soup

Early Spring nights can still have a dampness in the air, so what’s better to battle that chill than with soup?  Athena and our food stylist, Marian, worked together to reimagine this Zucchini and Avocado soup – a creamy and delicious soup well suited for a formal dinner or a weekend lunch.  The addition of a ripe avocado gives the soup a smoothly velvety texture.

Zucchini and Avocado Soup

Serves 8


  • 1/4 cup olive oil
  • 2 medium onions, chopped
  • 1 1/2 pounds zucchini, trimmed, cut into 1/2-inch-thick rounds
  • 1 ripe avocado
  • 1 12-ounce russet potato, peeled, thinly sliced
  • 4 cups (or more) low-salt chicken broth
  • 1 6-ounce bag baby spinach leaves
  • 1 1/2 cups coarsely chopped cilantro
  • Dill for garnish
  • Plain yogurt for garnish
  1. Heat oil in large pot over medium heat. Add onions; sauté until soft, about 8 minutes. Add zucchini and potato; stir to coat.
  2. Add 4 cups broth and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potato is soft, about 15 minutes.
  3. Working in batches, puree soup in blender until smooth, adding some avocado, spinach and cilantro to each batch. Return puree to same pot.
  4. Thin with more broth by 1/4 cupfuls, if desired.
  5. Season soup with salt and pepper. Garnish with fresh dill and a drizzle of plain yogurt.  (Can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm soup before serving.)

For more recipes from Athena’s Spring Dinner with Pottery Barn, click herehere and here!

Original recipe courtesy of Epicurious.com


Leave a Reply

Your email address will not be published. Required fields are marked *