Zucchini Cucumber Gazpacho

Zucchini Cucumber Gazpacho

Ingredients

  • 2 cucumbers - peeled, seeded, and cubed
  • 2 zucchini, cubed
  • 3 tablespoons lemon juice
  • 8 basil leaves
  • salt and ground black pepper to taste
  • 1/4 cup yogurt


Directions

  1. Combine cucumbers, zucchini, lemon juice, basil leaves, salt, and pepper in a food processor; blend until smooth. Pour into a bowl and stir in yogurt.
  2. Refrigerate before serving, at least 30 minutes.

03/28/2018
Zucchini Cucumber Gazpacho, recipe PT15M PT1H 5 455 calories

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