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Zucchini Gazpacho

0
487
Kitchen Italian
Calorie content 17.7 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 0.5 gr.
Fats * 1.7 gr.
Carbohydrates* 3 gr.
* per 100 gr. product
Zucchini Gazpacho
Content

Many people do not like to bother with cooking. Someone simply does not like to cook, while someone does not have enough time to cook labor-intensive meals. The zucchini gazpacho recipe that I propose to make will not take much of your time. Such a dish can be prepared even after a hard day's work.

Ingredients

Cooking process

step 1 out of 6
Prepare the ingredients for the zucchini gazpacho. Peel the garlic and onions, cut off half of the onion. Rinse the vegetables thoroughly and dry. Peel the bell pepper from seeds and core, cut half.
step 2 out of 6
Place the washed tomatoes in a deep container, and cover with boiling water for a couple of minutes, then immediately place them in ice water, carefully remove the skin and cut the stalk. Cut off the ends of the courgette. Cut the prepared vegetables into several pieces.
step 3 out of 6
Put chopped zucchini, cucumbers, tomatoes, bell peppers, onions and garlic in a blender bowl.
step 4 out of 6
Grind vegetables until smooth.
step 5 out of 6
If you like it hot, adjust the amount of garlic and cayenne pepper. Add the required amount of balsamic vinegar, salt, dry basil and cayenne pepper and pour in the olive oil. Stir well or beat again with a blender.
step 6 out of 6
Place the finished gazpacho in the refrigerator and chill for about 20-30 minutes. Arrange the chilled gazpacho with zucchini on plates. Sprinkle on top with black pepper to taste, garnish with a sprig of fresh herbs as desired and serve. Low-calorie gazpacho is aromatic and delicate in texture.

Bon Appetit!

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