9 minutes
Prep time
286 cal.
Per serving
Ingredients
Make sure you have...
Utensils
Blender, Knife
recipe
Step 1
Peel & slice the onion. Add the onion, sliced zucchini, avocado, garlic, mint, olive oil, half of the Greek yogurt, salt & pepper to a blender. Reserve a bit of mint & zucchini for garnish!
Step 2
Blend the mixture until smooth & creamy.
Step 3
If the soup is too thick, add a splash of water. Then blend again.
Step 4
Serve the gazpacho garnished with a dollop of reserved Greek yogurt, peeled zucchini ribbons, fresh black pepper & mint. Add an extra drizzle of olive oil. Enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 286 cal. |
| Fat | 24 g |
| Carbohydrates | 11 g |
| Protein | 5 g |
| Fiber | 7 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Zucchini & Mint Gazpacho" contains 286 Energy, 24 g of Fat, 11 g of Carbohydrates, 5 g of Protein, 7 g of Fiber.
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