Zucchini Gazpacho

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.

INGRIDIENT

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 (Optional)

1 clove garlic, smashed

¼ teaspoon salt, or more to taste

¼ teaspoon ground black pepper, or more to taste

DIRECTION

Step: 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.

NUTRITION FACT

Per Serving: 155 calories; protein 4g; carbohydrates 19.4g; fat 7.9g; sodium 248mg.

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