Zucchini Gazpacho on today’s Smoothie Saturdays

by Melissa West on

Cold Soup for Hot Days

Zucchini-Gazpacho-Cold-SoupThis week to beat the heat I’ve been getting creative with my meals and uncooking some raw meals as well. A lot of you asked about the zucchini gazpacho I created this week when the temperatures were bursting into the 40s(C) and 100s(F). This was a nice cooling and tasty soup that we had with some raw fettuccine alfredo.

Zucchini Gazpacho Recipe

1 zucchini
1 cup of water
juice of half a lemon
1 tsp. of salt
1 clove of garlic
1 dash of cayenne pepper
1 tbsp. of olive oil
3 sprigs of fresh tarragon

Place the ingredients in your blender and blend until smooth. Chill your soup in the refrigerator for 30 minutes before serving.


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