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Green Zucchini Gazpacho

A chilled zucchini, avocado and basil soup inspired by Spanish Gazpacho.
Course Appetizer, Side Dish, Soup
Cuisine spanish
Diet Gluten Free, Vegan, Vegetarian
Keyword Summer
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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