This is a satisfying soup that is quick and easy to prepare. The jalapeño pepper can be replaced with other fresh or dried peppers. The tarragon can be replaced with other fresh herbs you have on hand.

INGREDIENTS | SERVES 2

• ½ cup zucchini, peeled and chopped
• 1 tablespoons minced jalapeño pepper
• 1 clove garlic, minced
• 2 tablespoons fresh tarragon or 1 teaspoon dried tarragon
• 2 tablespoons lime juice
• 1 cup water
• 1 cup avocado, chopped

1. Place all ingredients except the avocado and water in a blender and blend.

2. Gradually add the water, ¼ cup at a time, until it becomes smooth. Add the avocado last and blend until creamy.

PER SERVING:

Calories: 132 | Fat: 11 g | Protein: 2 g | Sodium: 9 mg | Fiber: 6 g