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 invigorates you and gives your body all of the nutrition it craves on a scorching summer day.

Zucchini Gazpacho [Vegan, Gluten-Free]

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Ingredients

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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Preparation

  1. 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.
  2. Transfer to a container and chill in the refrigerator for one hour.
  3. When ready to serve, ladle soup into bowls and garnish as desired.
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