Quick Zucchini Gazpacho

Credits: Gloria Duggan

• 10 oz. washed and sliced zucchini, skin on

• 6 oz. washed and sliced cucumber, skin on

• 1/8 cup avocado oil

• 6-8 fresh basil leaves

• 1/2 ounce sun-dried tomatoes in oil

• 1/4 cup sour cream

• Salt and pepper to taste

1. Wash and slice both the zucchini and cucumber and place into a blender.

2. Add rest of the ingredients and place in blender, pulse blender till the consistency of apple sauce. If you are eating right away, you can add a handful of ice to chill the soup. Otherwise, save that step for later.

3. Refrigerate in blender container for a couple hours prior to serving.

4. Re-blend the with a few ice cubes when serving.

5. Add soup to two bowls and garnish if you want with a few herbs, or crushed parmesan crisps and a drizzle of olive oil.

This is a refreshing summer soup that is easy to put together and cost-effective.

Also, 237 low in calories, high in flavor!

Serves two.

#garden #okra #recipes #communitygarden #missouri #stjosephcommunitygardens #stjoemo