Zucchini Gazpacho recipe
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- 2 cups shredded zucchini 1 onion, coarsely chopped 1 avocado - peeled, pitted, and coarsely chopped ½ cup canned garbanzo beans, drained ¼ cup apple cider vinegar 1 jalapeno pepper, seeded and minced 2 teaspoons lemon juice 1 clove garlic, smashed ¼ teaspoon salt, or more to taste ¼ teaspoon ground black pepper, or more to taste
Nutrition Info
- 155 caloriescarbohydrate: 19.4 gcholesterol: : -fat: 7.9 gfiber: 6.5 gprotein: 4 gsaturatedFat: 1.2 gservingSize: -sodium: 248 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Gazpacho
Directions
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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.