Zucchini Gazpacho

A perfect no-cook soup for a hot summer day! A great way to use and serve bountiful garden zucchini! The garbanzo beans add substance, texture, and protein too. Garnish with sour cream and freshly ground black pepper, if desired.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 155 Calories

Ingredients

• 1 jalapeno pepper, seeded and minced
• ¼ cup apple cider vinegar
• 2 cups shredded zucchini
• ¼ teaspoon salt, or more to taste
• 1 onion, coarsely chopped
• 1 clove garlic, smashed
• ¼ teaspoon ground black pepper, or more to taste
• 1 avocado - peeled, pitted, and coarsely chopped
• ½ cup canned garbanzo beans, drained
• 2 teaspoons lemon juice (Optional)

Recipe Instructions

Step 1

Combine zucchini, onion, avocado, garbanzo beans, apple cider vinegar, jalapeno pepper, lemon juice, garlic, salt, and pepper together in a bowl; chill in refrigerator for at least 1 hour.