Zucchini Gazpacho with Avocado & Peas
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
8 mins
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Servings
4
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Cuisine
International
Zucchini Gazpacho with Avocado & Peas
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This vegan zucchini gazpacho is the best twist to a classic cold soup that is perfect for summertime.
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Ingredients
- 2 large cloves of garlic finely chopped
- 1 shallot finely chopped
- ½ cup oat milk
- 3 cups thawed green peas
- Half a large avocado
- 1 large zucchini peeled or unpeeled, chopped
- 1 large tomatillo
- Half a large jalapeno discarding the seeds
- A very large handful of fresh cilantro leaves
- 3-4 fresh mint leaves
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- 1 tsp sea salt
- ½ tsp fresh black pepper
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Instructions
- To a small saucepan, add your garlic and shallots. Add 1 tbsp. Of water and on low heat bring to a light simmer. You do not want the garlic or the onion to brown, you simply want to help remove any bold flavors that are sometimes hard to digest when raw.
- Once your onions/garlic are translucent, around 2 minutes of cooking, you can add all your ingredients to a high-speed blender and blend till smooth. This may take up to 1-2 minutes.
- Once blended, transfer to bowls and top with some olive oil, fresh herbs and more pepper!
Notes
- Zucchini can be replaced with cucumber.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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