Zucchini, Cucumber And Avocado Cold Soup

• 2 zucchini medium
• vegetable broth 1 lt.
• 1/2 cucumber
• 1 avocado ripe
• 6 7/8 tablespoons cream cheese
• 3 9/16 tablespoons pine nuts
• fresh chives

1. Wash zucchini and cut into quarters.
2. Put them in a medium saucepan and cover them with broth.
3. Cook over medium heat for 15 minutes, let it cool.
4. Peel cucumber, remove the seeds and cut into quarters.
5. With a spoon, scoop out the inner flesh of the avocado.
6. In a blender, add the cucumber, avocado, cooked zucchini, cream cheese and a little broth. Blend, and keep adding broth until desired consistnecy.
7. Season with salt and pepper and store in the refrigerator until serving. (This can be made a day before serving)
8. When ready to serve, toast the pine nuts in a dry pan.
9. Divide the soup into 4 bowls, and sprinkle each with pine nuts and chopped chives.

zucchini, vegetable broth, cucumber, avocado, cream cheese, nuts, fresh chives

Taken from www.yummly.com/recipe/Zucchini_-Cucumber-and-Avocado-Cold-Soup-782022 (may not work)