Zucchini Gazpacho Recipe

Recipesfull introduces to you: Popular Recipes. (Zucchini Gazpacho Recipe). 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.

Brief

Prep 20 mins

Additional: 1hr

Total: 1hr20 mins

Servings: 4

Yield: 4 servings

Zucchini Gazpacho Recipe

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

Soup, Stew and Chili

Directions

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.

Nutritional Information

Zucchini Gazpacho Recipe

Servings Per Recipe:4

Calories: 155

% Daily Value *

Protein: 4g 8%

Carbohydrates: 19.4g 6%

Dietary Fiber: 6.5g 26%

Sugars: 4.1g

Fat: 7.9g 12%

Saturated Fat: 1.2g 6%

Vitamin A Iu: 234.7IU 5%

Niacin Equivalents: 2mg 16%

Vitamin B6: 0.5mg 31%

Vitamin C: 24mg 40%

Folate: 91.6mcg 23%

Calcium: 41.6mg 4%

Iron: 1.1mg 6%

Magnesium: 41.5mg 15%

Potassium: 567.1mg 16%

Sodium: 248mg 10%

Thiamin: 0.1mg 14%

Calories From Fat: 71.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.