Zucchini gazpacho
Description
Hearty and aromatic soup. I want to offer you a light and healthy soup from Italy. The vegetables are not cooked, which helps preserve the maximum amount of vitamins. This recipe will also come in handy for vegetarians and raw foodists. See, the soup is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients; besides those in the photo, you will also need bell pepper or paprika, I forgot it in the refrigerator.
- 2
Step 2
Wash the tomatoes and dip them first into boiling water for a minute, then immediately into icy water. Peel off the skin and remove the green part (stem).
- 3
Step 3
Chop all the vegetables coarsely and place them in the processor bowl.
- 4
Step 4
Blend until smooth. If you don't have a blender, use an immersion blender, in which case cut the vegetables into smaller pieces.
- 5
Step 5
Add the spices, balsamic vinegar, and oil. Mix the vegetables again.
- 6
Step 6
Spicy zucchini gazpacho is ready! Chill in the refrigerator. Sprinkle with black pepper before serving. Enjoy!