FRIJE

<< recipes

No-cook Zucchini Gazpacho

Discover how to make a zucchini gazpacho recipe by following the simple steps of our preparation. A springtime starter that will please everyone!

Vegetarian Zucchini Public
Course: Starter
Preparation time: 30 minutes
Rest time: 120 minutes
Energy: 95 kcal / serving

Instructions

  • 1.   Start this zucchini gazpacho recipe by dissolving the bouillon cube in 10 cl of boiling water.
  • 2.   Wash the zucchinis. Cut strips in one of them using a mandoline and set them aside.
  • 3.   Also slice the radishes with the mandoline. Set them aside.
  • 4.   Cut the remaining two zucchinis into pieces, as well as the spring onions. Put the zucchinis in a blender and add the onions, yogurt, bouillon, vinegar, and 35 cl of water. Blend until smooth. Season with salt and pepper, then refrigerate for 2 hours.
  • 5.   When serving, drizzle with olive oil and decorate with zucchini and radish slices.
  • 6.   Serve this chilled gazpacho in small bowls, and accompany it with a few slices of country bread.

Ingredients for servings

  • 3 zucchinis
  • 2 green onions
  • 4 radishes
  • 2 tablespoon of 0% Greek yogurt
  • 1 vegetable bouillon cube
  • 2 teaspoon of Sherry vinegar
  • 2 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    95 kcal
    5 %
  • Fat
    7,32 g
    10 %
  • of which saturated
    1,17 g
    6 %
  • Carbohydrates
    3,73 g
    1 %
  • of which sugar
    2,93 g
    3 %
  • Protein
    2,36 g
    5 %
  • Fibers
    1,92 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference