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Ingredients1 h 20 m servings 155 cals
Original recipe yields 4 servings
- 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.
Per Serving: 155 calories; 7.9 g fat; 19.4 g carbohydrates; 4 g protein; 0 mg cholesterol; 248 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 ...