White Zucchini Gazpacho Recipe

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Made as a cold soup, this dish is a wonderful alternative for a brunch or a summer and fall lunch.
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  • 2 pounds zucchini, (4 medium sized), peeled and chopped
  • 2 cloves garlic, crushed
  • 1/2 cup sweet onion, chopped
  • 1 cup chicken broth or stock, more if desired
  • 2 cups plain yogurt
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 teaspoon Kosher salt, or to taste
  • 1/2 teaspoon white pepper, or to taste
Container: Soup bowl
30 mins
30 mins
  • Using cleaned and peeled zucchini, chop into small chunk-sized pieces. Approximately 1 1/2 to 2 pounds of the zucchini will be needed.
  • Chop garlic and sweet onion into pieces. Add garlic, onion, zucchini, and 1/2 cup chicken stock together in a food processor or blender.
  • Blend until smooth in texture or until desired consistency is achieved.
  • Place blended ingredients in a large bowl.
  • Add yogurt, remaining chicken stock, lemon juice, salt, and pepper to combined ingredients in bowl and whisk all contents together until well blended. Season to taste. Add more chicken broth if necessary to achieve desired consistency.
  • Pour soup into a tightly covered container and place in refrigerator to chill for several hours or overnight.
  • Serve cold.
  • Garnish with croutons and fresh herbs such as parsley, cilantro or basil. Also, freshly grated Parmesan cheese or any other hard cheese desired, such as sharp cheddar can be used as a garnish.
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