Gazpacho is a traditional Spanish soup, made with raw vegetables and served cold. Normally with tomatoes as the main ingredient. But I decided to try something completely different and used zucchini as base vegetable. The secret to a good gazpacho is the olive oil – it’s about a quarter of the entire recipe! But since I didn’t add any oil to the soup, you can’t really call it a gazpacho any more, right? So let’s just call it a cold zucchini soup!
- 400g zucchini (no need to peel, just roughly chopped)
- 4 spring onions, roughly chopped
- 2 small garlic cloves
- a handful mint leaves
- 130 g chickpeas
- 2 tbsp. white balsamic vinegar
- 1 tbsp. lemon juice
- zest of 1 lemon
- 1/2 red bell pepper, roughly chopped
- Himalayan salt and ground black pepper to taste
- 150 ml cold water
- Put all ingredients except salt and pepper into a blender. Puree until smooth adding extrawater if you like the soup a little thinner
- Season to taste with salt and pepper.
- Refrigerate for at least one hour.