- 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
- 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.
- Refrigerate before serving, at least 30 minutes.
03/28/2018
recipepes.com
Zucchini Cucumber Gazpacho, recipe
PT15M
PT1H
5
455 calories