A creamy & refreshing cold soup!
Blender
Step 1
Wash & trim the stem from the scallion. Add the white & light green section to a blender bowI. Then add the sliced zucchini, avocado, garlic, mint, salt, half of the Greek yogurt & a drizzle of olive oil. Reserve a tiny 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 the reserved Greek yogurt, zucchini & mint. Season with fresh black pepper. Enjoy!
Average estimated amount for one serving
Energy | 283 cal. |
Fat | 24g |
Carbohydrates | 12g |
Protein | 5g |
Fiber | 7g |
On average, one serving of the recipe "Zucchini & Mint Gazpacho" contains 283 Energy, 24 g of Fat, 12 g of Carbohydrates, 5 g of Protein, 7 g of Fiber.