Zucchini Gazpacho
Ingredients
- 2 cups shredded zucchini ⓘ
- 1 onion, coarsely chopped ⓘ
- 1 avocado - peeled, pitted, and coarsely chopped ⓘ
- 1/2 cup canned garbanzo beans, drained ⓘ
- 1/4 cup apple cider vinegar ⓘ
- 1 jalapeno pepper, seeded and minced ⓘ
- 2 teaspoons lemon juice (optional) ⓘ
- 1 clove garlic, smashed ⓘ
- 1/4 teaspoon salt, or more to taste ⓘ
- 1/4 teaspoon ground black pepper, or more to taste ⓘ
Instructions
- Combine zucchini, onion, avocado, garbanzo beans, apple cider vinegar, jalapeno pepper, lemon juice, garlic, salt, and pepper together in a bowl; chill in refrigerator for at least 1 hour.
Nutrition & Diet Analysis (per serving)
266
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).