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Zucchini Gazpacho
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Description
This zucchini gazpacho is crisp, cool and the perfect way to nourish your body on a hot summer day. This puree of raw veggies includes zucchini, scallions, garlic, fresh mint, chickpeas and is garnished with a medley of toasted walnuts, raw zucchini, radishes and microgreens.
Ingredients
- FOR THE GAZPACHO:
- 1 pound Zucchini, Halved And Then Sliced Into Chunks
- 1 ounce, weight Sliced Scallions
- ¼ cups Chopped Fresh Mint Leaves
- 1 Tablespoon Red Wine Vinegar
- 2 cloves Garlic, Roughly Chopped
- ½ cups Chickpeas, Drained And Rinsed
- 2 ounces, weight Sweet Bell Pepper (red, Orange Or Yellow), Roughly Chopped
- 1 teaspoon Kosher Salt
- ½ teaspoons Cracked Black Pepper
- 3 Tablespoons Olive Oil
- ¾ cups Cold Water
- FOR GARNISHING (optional):
- 1 Radish, Sliced Thin Then Julienned
- ½ cups Toasted Walnuts
- 1 Tablespoon Finely Chopped Chives
- Microgreens
Preparation
Combine all of the soup ingredients into a blender and blend until you have a smooth puree. If you prefer a chunkier soup, pulse until you reach your preferred consistency.
Transfer to a container and chill in the fridge for 1 hour. When ready to serve, ladle soup into bowls and garnish as desired.
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