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!
Blend the mixture until smooth & creamy.
If the soup is too thick, add a splash of water. Then blend again.
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!
Average estimated amount for one serving
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.