Zucchini Gazpacho

• FOR THE GAZPACHO:
• 1 pound Zucchini, Halved And Then Sliced Into Chunks
• 1 ounce, weight Sliced Scallions
• 1/4 cups Chopped Fresh Mint Leaves
• 1 Tablespoon Red Wine Vinegar
• 2 cloves Garlic, Roughly Chopped
• 1/2 cups Chickpeas, Drained And Rinsed
• 2 ounces, weight Sweet Bell Pepper (red, Orange Or Yellow), Roughly Chopped
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Cracked Black Pepper
• 3 Tablespoons Olive Oil
• 3/4 cups Cold Water
• FOR GARNISHING (optional):
• 1 Radish, Sliced Thin Then Julienned
• 1/2 cups Toasted Walnuts
• 1 Tablespoon Finely Chopped Chives
• Microgreens

1. Combine 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.
2. Transfer to a container and chill in the fridge for 1 hour. When ready to serve, ladle soup into bowls and garnish as desired.

gazpacho, zucchini, scallions, ubc, red wine vinegar, garlic, chickpeas, weight sweet bell pepper, kosher salt, pepper, olive oil, water, walnuts, chives, microgreens

Taken from tastykitchen.com/recipes/soups/zucchini-gazpacho/ (may not work)