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Zucchini Gazpacho
[Vegan, Gluten-Free]

DS By: Dana Sandonato

Author Bio

I’m Dana. I share wholesome, sustainable, and approachable recipes for home cooks that want to... Read More

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Zucchini Gazpacho [Vegan, Gluten-Free]

Dairy Free

When you think about summer food, you think burgers; you think salads, skewers and char-grilled corn. No matter how you list your ideal summer nosh, it’s highly unlikely that soup makes the cut. This is an absolute winner, though. This gaspacho is a super nourishing crisp and cool soup that... Read More

Ingredients You Need for Zucchini Gazpacho [Vegan, Gluten-Free]

For the Soup:

1 pound zucchini, halved, and then sliced into chunks
1 ounce of sliced scallions
1/4 cup chopped fresh mint leaves
1 tablespoon red wine vinegar
2 cloves garlic roughly chopped
1/2 cup chickpeas drained and rinsed
2 ounces sweet bell pepper red, orange or yellow, roughly chopped
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
3 tablespoons olive oil
3/4 cup cold water

For the Optional Garnish:

1 radish, sliced thin, and then julienned
1/2 cup toasted walnuts
1 tablespoon finely chopped chives
Microgreens

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How to Prepare Zucchini Gazpacho [Vegan, Gluten-Free]

Combine all of the soup ingredients into a blender and blend until you have a smooth purée. If you prefer a chunkier soup, pulse until you reach your preferred consistency.
Transfer to a container and chill in the refrigerator for one hour.
When ready to serve, ladle soup into bowls and garnish as desired.

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