Zucchini Gazpacho recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

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.

Do you like the recipe? Share this tasty recipe!