This vegan zucchini gazpacho is the best twist to a classic cold soup that is perfect for summertime.
2 large cloves of garlic, finely chopped
1 shallot, finely chopped
½ cup oat milk
3 cups thawed green peas
Half a large avocado
1 large zucchini, peeled or unpeeled, chopped
1 large tomatillo
Half a large jalapeno, discarding the seeds
A very large handful of fresh cilantro leaves
3–4 fresh mint leaves
2 tbsp. Olive oil
2 tbsp. Lemon juice
1 tsp sea salt
½ tsp fresh black pepper
To a small saucepan, add your garlic and shallots. Add 1 tbsp. Of water and on low heat bring to a light simmer. You do not want the garlic or the onion to brown, you simply want to help remove any bold flavors that are sometimes hard to digest when raw.
Once your onions/garlic are translucent, around 2 minutes of cooking, you can add all your ingredients to a high-speed blender and blend till smooth. This may take up to 1-2 minutes.
Once blended, transfer to bowls and top with some olive oil, fresh herbs and more pepper!
Zucchini can be replaced with cucumber.
Keywords: plant-based, vegan, recipe, soup, mint, cucumber