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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."
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1 h 20 m servings 155 cals
Original recipe yields 4 servings

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  • Prep

  • Ready In

  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.


  • Cook's Note:
  • Substitute 1/4 teaspoon cayenne pepper for the jalapeno pepper, if desired.
  • Gazpacho can also be blended in a food processor or blender for a smoother consistency, if desired.

Nutrition Facts

Per Serving: 155 calories; 7.9 g fat; 19.4 g carbohydrates; 4 g protein; 0 mg cholesterol; 248 mg sodium. Full nutrition

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Read all reviews 2
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Wow! This was delicious. It's always nice to find a new way to appreciate zucchini, and this was new to me. I can see this recipe becoming a summer staple. I threw it all in the blender and ...

Zucchini is a very-neutral flavored veggie, and I wondered if this gazpacho would be bland. Well, it was anything but bland, full of good flavors. That little bit of vinegar and the jalapeño b...