Zucchini Cucumber Gazpacho Recipe

Description

This bright green gazpacho made with zucchini, cucumbers, lemon juice, and fresh basil makes a refreshing chilled first course on a hot day.

Ingredients

2 cucumbers - peeled, seeded, and cubed
2 zucchini, cubed
3 tablespoons lemon juice
8 basil leaves
salt and ground black pepper to taste
¼ cup yogurt

Instructions

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.

Zucchini Cucumber Gazpacho

Servings Per Recipe: 4
Calories: 37.1

% Daily Value *

protein: 5 %

carbohydrates: 3 %

exchange other carbs:

dietary fiber: 5 %

sugars:

fat: 1 %

saturated fat: 1 %

cholesterol:

vitamin a iu: 6 %

niacin equivalents: 5 %

vitamin b6: 12 %

vitamin c: 31 %

folate: 7 %

calcium: 6 %

iron: 3 %

magnesium: 10 %

potassium: 10 %

sodium: 2 %

thiamin: 8 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Zucchini Cucumber Gazpacho

Description

Ingredients

Instructions

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Nutritional Information

Zucchini Cucumber Gazpacho