Add to a blender: quartered onions, chopped zucchini, avocado (skin and pit removed), garlic, mint, one tablespoon of olive oil (per portion) and the greek yogurt.
Season with salt & pepper and mix until creamy.
If the soup is too thick, add a little bit of water.
Serve the gaspacho with desired toppings: zucchini noodles, a dollop of yogurt, or fresh mint. Enjoy!
Average estimated amount for one serving