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Zucchini Cucumber Gazpacho

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"Cool and healthy summer soup."
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45 m servings 37 cals
Original recipe yields 4 servings

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  • Prep

  • Ready In

  1. Combine cucumbers, zucchini, lemon juice, basil leaves, salt, and pepper in a food processor; blend until smooth. Pour into a bowl and stir in yogurt.
  2. Refrigerate before serving, at least 30 minutes.

Nutrition Facts

Per Serving: 37 calories; 0.5 g fat; 7.7 g carbohydrates; 2.2 g protein; < 1 mg cholesterol; 58 mg sodium. Full nutrition

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