Zucchini Gazpacho

Yield: 4 servings

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Ingredients

2 medium cucumbers, sliced

3 medium zucchini, sliced

1 small onion, roughly chopped

3/4 cup extra virgin olive oil

1/2 cup fresh basil leaves

Garnish with:

1 lemon, halved and seeded

4 Tablespoons sour cream

Freshly ground pepper, to taste

Salt, to taste

Directions:

Blend cucumbers, zucchini, onion, olive oil, and basil leaves together in a blender until smooth.

Refrigerate soup until chilled, at least 1 hour.

Serve in bowls with a squeeze of lemon juice, 1 tablespoon sour cream and freshly ground black pepper and salt.

Photo and food styling by Webstop.

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