Zucchini Gazpacho

This gaspacho is a super nourishing crisp and cool soup that invigorates you and gives your body all of the nutrition it craves on a scorching summer day. 

ZUCCHINI GAZPACHO [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE SOUP:

• 1 pound zucchini, halved, and then sliced into chunks
• 1 ounce of sliced scallions
• 1/4 cup chopped fresh mint leaves
• 1 tablespoon red wine vinegar
• 2 cloves garlic roughly chopped
• 1/2 cup chickpeas drained and rinsed
• 2 ounces sweet bell pepper red, orange or yellow, roughly chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 3 tablespoons olive oil
• 3/4 cup cold water

FOR THE OPTIONAL GARNISH:

• 1 radish, sliced thin, and then julienned
• 1/2 cup toasted walnuts
• 1 tablespoon finely chopped chives
• Microgreens

PREPARATION

1. Combine all of the soup ingredients into a blender and blend until you have a smooth purée. If you prefer a chunkier soup, pulse until you reach your preferred consistency.
2. Transfer to a container and chill in the refrigerator for one hour.
3. When ready to serve, ladle soup into bowls and garnish as desired.

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