Zucchini Cucumber Gazpacho recipe
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- 2 cucumbers - peeled, seeded, and cubed 2 zucchini, cubed 3 tablespoons lemon juice 8 basil leaves salt and ground black pepper to taste ¼ cup yogurt
Nutrition Info
- 37.1 caloriescarbohydrate: 7.7 gcholesterol: 0.9 mgfat: 0.5 gfiber: 1.2 gprotein: 2.2 gsaturatedFat: 0.2 gservingSize: -sodium: 57.5 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Cucumber Gazpacho
Directions
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Combine cucumbers, zucchini, lemon juice, basil leaves, salt, and pepper in a food processor, blend until smooth. Pour into a bowl and stir in yogurt.
Refrigerate before serving, at least 30 minutes.