Zucchini and egg gazpacho is a delightful summer soup that is light, refreshing, and packed with nutrients. This soup is perfect for hot summer days when you don’t want to cook anything too heavy or eat anything too warm. It’s also great if you’re trying to incorporate more vegetables into your diet.

Gazpacho is a cold soup that originates from Spain. It’s typically made with raw vegetables, such as tomatoes, cucumbers, peppers, and onions, and is served chilled. While the traditional recipe calls for bread, garlic, and vinegar, this recipe features zucchini and eggs.

Zucchini is a versatile vegetable that contains an array of nutrients. It’s low in calories, high in fiber, and rich in vitamin C, potassium, and folate. Eggs are a great source of protein and vitamins, including vitamin D, vitamin B12, and choline.

Here is a recipe for zucchini and egg gazpacho:

Ingredients:

– 2 zucchinis, chopped
– 2 hard-boiled eggs, chopped
– 1/2 green bell pepper, chopped
– 1/4 red onion, chopped
– 1 garlic clove, minced
– 2 tbsp. white wine vinegar
– 1/4 cup extra-virgin olive oil
– Salt and pepper
– 1 cup water

Instructions:

1. In a blender, combine the zucchinis, green bell pepper, red onion, garlic, and water. Blend until smooth.

2. Pour the mixture into a bowl and stir in the white wine vinegar, olive oil, salt, and pepper.

3. Garnish the soup with the chopped hard-boiled eggs.

4. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour.

5. Serve cold and enjoy!

This recipe is perfect for a light lunch or as a starter before a main meal. You can also customize the soup to your liking by adding additional vegetables, such as tomatoes, cucumbers, or carrots.

If you’re looking for a healthy and delicious way to beat the heat this summer, try making zucchini and egg gazpacho. It’s a simple and easy recipe that’s full of flavor and nutrients. You can even make a large batch to enjoy throughout the week and store it in an airtight container in the refrigerator.

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