A chilled zucchini, avocado and basil soup inspired by Spanish Gazpacho.
Ingredients
- Zucchini
- Cucumber
- Avocado
- Green bell pepper
- Basil
- Green onion
- Garlic clove
- Lemon
- Red wine vinegar or sherry vinegar
- Extra virgin olive oil
- Salt
Servings: 4
Equipment
- 1 high-speed blender or food processor
- 1 knife
- 1 cutting board
- 1 sealed container to chill in the fridge
Ingredients
- 2 Zucchini chopped
- 1 Cucumber peeled and seeded
- 1 Avocado
- 1 Green bell pepper chopped
- ¼ cup Green onion
- 1 cup Basil
- 1 clove Garlic
- 1 Lemon juiced
- 2 Tbsp Red wine vinegar or sherry vinegar
- 3 Tbsp Extra virgin olive oil
- ½ tsp Salt
Instructions
- Peel 1 Cucumber and 1 Avocado, remove the seeds, and coarsely chop. Roughly chop 1 Green bell pepper, ¼ cup Green onion, and 2 Zucchini.
- In a food processor or high speed blender, combine all the ingredients including 1 cup Basil, 1 clove Garlic, 1 Lemon, 2 Tbsp Red wine vinegar or sherry vinegar, blend and slowly pour 3 Tbsp Extra virgin olive oil until desired consistency. Add½ tsp Salt or to taste.
- Cover and refrigerate until cold. This will also allow flavors to develop.
- Serve cold and garnish with a drizzle of olive oil, fresh black peppercorn, diced tomato, zuchinni and green onions.
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