Zucchini Gazpacho

When you think about summer food, you think burgers; you think salads, skewers and char-grilled corn. No matter how you list your ideal summer nosh, it’s highly unlikely that soup makes the cut. This is an absolute winner, though. 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.

https://www.onegreenplanet.org/vegan-recipe/zucchini-gazpacho/