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Zucchini Gazpacho


  • 1 lb zucchini, roughly chopped
  • 1 oz of sliced scallions
  • 1/4 cup chopped fresh mint leaves
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic, roughly chopped
  • 1/2 cup chickpeas, drained and rinsed
  • 2 oz sweet bell pepper, red, orange or yellow, roughly chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 3 tablespoon olive oil
  • 3/4 cup cold water


  • 1 radish, sliced thin then julienned
  • 1/2 cup toasted walnuts
  • 1 tablespoon finely chopped chives
  • Microgreens


SOUPCombine all of the soup ingredients into a blender and blend until you have a smooth puree. If you prefer a chunkier soup, pulse until you reach your preferred consistency.

  • Transfer to a container and chill in the fridge for one hour.
  • When ready to serve, ladle soup into bowls and garnish as desired.