Zucchini Gazpacho recipe

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Ingredients

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

Nutrition Info

155 calories
carbohydrate: 19.4 g
cholesterol: : -
fat: 7.9 g
fiber: 6.5 g
protein: 4 g
saturatedFat: 1.2 g
servingSize: -
sodium: 248 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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