Zucchini Gazpacho

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

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.
Zucchini Gazpacho

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)

Categories

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