Cold Creamy Zucchini Soup

Ingredients

2 small zucchinis, ends trimmed, cut into inch thick slices

1 1/2 cups water

1 tablespoon fresh rosemary

1 teaspoon fresh oregano

2 teaspoons vegan bullion like “no chicken” chicken soup base

1/2 avocado, pitted

Preparation

Combine the zucchini and water in a small saucepan over high heat. The water should barely cover the zucchini.

Bring to a boil and cook until the zucchini is bright green.

Add spices and "no chicken" base, reduce heat and cook over medium flame for 5 minutes - you want the zucchini to be soft enough to pierce easily with a knife, but not so soft that it starts to loose its color.

Remove from heat and immediately put into the fridge until cold (1-2 hours). Transfer the contents to a blender, add the avocado and puree until smooth. Serve alone or with a garnish of fresh herbs and croutons.