- 2 cups peeled and diced zucchini
- 1 cup plain organic milk or rice milk
- 1/2 cup pure water
- 1/8 tsp ground cumin
- 1 tsp minced fresh cilantro
- sea or rock salt to taste
Add the water to the diced zucchini and cook covered until tender.
Blend the cooked zucchini to a smooth puree. Strain.
Return the zucchini to medium-low heat and slowly blend in the rice milk, stirring constantly.
When heated through, add the ground cumin, salt, pepper and cilantro and stir well.
(Serves 1 or 2)