9 minutes
Prep time
286 cal.
Per serving
78
Ingredients
Make sure you have...
Olive oil (1 tbsp)
Utensil
Blender
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!
Nutrition facts
Average estimated amount for one serving
| Energy | 286 cal. |
| Fat | 24 g |
| Carbohydrates | 11 g |
| Protein | 5 g |
| Fiber | 7 g |
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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