Chilled avocado soup with cucumber and pomegranate salsa

• 1 clove garlic peeled and sliced
• 1/4 cup onion (sliced)
• 3 tbsp extra virgin olive oil
• 1 cup zuzzhini (courgette) thinly sliced
• 1 cup chayote squash (1 squash/ sliced and seed removed)
• 1 cup avocado flesh (used 4 small)
• 1 tbsp fresh cilantro
• 1 1/2 cup vegetable broth
• 2 tbsp lime juice (or more to taste)
• 1/4 tsp cumin
• 1/2 cup cucumber (chopped)
• 1/4 cup pomegranate seeds
• 1/2 tbsp lime juice
• 1 tbsp fresh cilantro
• 3 tbsp green onions (thinly sliced)

1. Saute garlic, onions, zucchini,and squash until tender.
2. remove from heat and allow to cool.
3. (Added 1 peperoncini red chili pepper-remove before blending and optional)
4. While vegetables are cooling, chop cucumbers, and add pomegranate seeds, lime juice and green onions in a separate bowl cover and chill.
5. Blend sauteed vegetable, avocados, fresh cilantro, broth, lime juice and cumin.
6. Refrigerate and allow flavors to merge (about 2 hours).
7. Serve cold with pomegranate cucumber salsa.
8. Chayote squash:

clove garlic, onion, extra virgin olive oil, zuzzhini, chayote squash, avocado, cilantro, vegetable broth, lime juice, cumin, cucumber, pomegranate seeds, lime juice, cilantro, green onions

Taken from cookpad.com/us/recipes/338288-chilled-avocado-soup-with-cucumber-and-pomegranate-salsa (may not work)