This is a perfect recipe to use the bounty of zucchini that July brings, and it will keep you cool! Enjoy!
Zucchini and Fresh Mint Gazpacho
from Ideal Protein Healthy Recipes, vol. 1
Preparation: 15 minutes
Cooking: 10 minutes
Refrigeration: 1 hr
2 large zucchini
4 cloves garlic, minced
4 cups light vegetable broth
15 leaves of fresh mint
1/4 cup olive oil
3 tbsp plain yogurt 0% fat
freshly ground pepper
Wash and dice zucchini. Set aside. In a large skillet, lightly brown garlic in olive oil at low heat. Add zucchini and vegetable broth. Stir and simmer for 20 minutes over low heat, partially covered with lid. When done, remove from heat and add washed mint. Mix soup and add salt and pepper to adjust seasoning. When chilled, add yogurt. Mix and put in refrigerator for at least 1 hour before serving.
Per serving: Calories 226; Fat 9g; Protein 10g; Carbohydrates 8g