Avocado and zucchini cream

Avocado and zucchini cream

The cream of avocado and zucchini can be consumed hot or cold, and we can take it as a starter or as a companion of dishes in which seafood and fish are protagonists.


2 avocados

1 large zucchini cut into slices

1 onion peeled and cut in julienne

1 garlic peeled and cut into slices

350 ml of vegetable broth

100 grams of cream cheese to taste

3 tablespoons of extra virgin olive oil

Salt to taste

Pepper to taste



  1. In a saucepan with oil, poach the onion, garlic and zucchini.
  2. Keep in the fire until the zucchini is tender.
  3. Cut the avocados in half and remove the bone.
  4. Empty the avocados.
  5. In the glass of the mixer add the avocados, the vegetable broth and the cheese.
  6. Season and beat. Then, add the mixture of the first step to the glass of the mixer.
  7. We add the olive oil. Beat the mixture.
  8. Pour the mixture into a bowl.
  9. In case we want to take the cold cream, we reserve the cream in the fridge for two hours.
  10. Finally, we serve the cream.


FIBEGA Buenos Aires 2017
Del 15 al 17 de septiembre se celebró en La Rural, Buenos Aires, FIBEGA, la Feria Iberoamericana de Gastronomía, que reunió a los destinos gastronómicos mundiales más relevantes, el II Congreso Iberoamericano de Gastrono...