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Zucchini Gazpacho with Grapes
Rini
Vegan Gazpacho recipe with Zucchini, Grapes and Almonds. Perfect cold soup to serve on a hot summer day!
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Appetizer, Side Dish
Cuisine
American, Spanish
Servings
2
bowls
Calories
262
kcal
Ingredients
1x
2x
3x
For the soup
2
zucchini
medium sized
1
cup
red grapes
1/2
cup
vegan yogurt
5
almonds
blanched
2
tsp
freshly ground pepper
1
tsp
agave
3
tsp
extra virgin olive oil
1/8
tsp
sea salt
1/4
cup
water
(optional)
For Garnishing
3
tsp
almonds
blanched
1/2
tsp
extra virgin olive oil
optional
3
grapes
halved
Instructions
Wash the zucchini and grapes thoroughly
Peel the skin from the zucchini
In a blender, add all the ingredients for the soup
Pulse on low for about 3 minutes or until well blended
You can strain the soup at this point, if you prefer
Chill the soup for an hour before serving
Garnish with fresh ground pepper, grapes, olive oil and Almonds
Notes
Nutrition info is approximate
Store in the freezer for up to 2 weeks. This recipe is Gluten-Free, Vegan, Vegetarian
Nutrition
Serving:
4
g
Calories:
262
kcal
Keyword
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