Zucchini Gazpacho
Ingredients
- FOR THE GAZPACHO:
- 1 pound Zucchini, Halved And Then Sliced Into Chunks
- 1 ounce, weight Sliced Scallions
- ¼ cups Chopped Fresh Mint Leaves
- 1 Tablespoon Red Wine Vinegar
- 2 cloves Garlic, Roughly Chopped
- ½ cups Chickpeas, Drained And Rinsed
- 2 ounces, weight Sweet Bell Pepper (red, Orange Or Yellow), Roughly Chopped
- 1 teaspoon Kosher Salt
- ½ teaspoons Cracked Black Pepper
- 3 Tablespoons Olive Oil
- ¾ cups Cold Water
- FOR GARNISHING (optional):
- 1 Radish, Sliced Thin Then Julienned
- ½ cups Toasted Walnuts
- 1 Tablespoon Finely Chopped Chives
- Microgreens
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