Nutrition Facts
4 servings
4
Zucchini Gazpacho with Coconut Cream Recipe
A zucchini gazpacho with coconut cream to give an exotic touch to this very refreshing gazpacho as a starter. I must say that gazpacho is often on my table during this really hot period.
Ingredients
500 Zucchini
1 Onion
Coconut oil
1 Vegetable broth
1 Lemon (its juice)
Salt
Pepper
Water
Directions
1
Cut the zucchini into pieces (I didn’t peel them because they are from my garden). Chop the onion. Sauté it in coconut oil with the zucchini. Add the crumbled vegetable bouillon cube. Pour in enough water to cover and bring to a boil. Lower the heat as soon as it starts boiling, then let it cook over medium heat for 10 minutes.
2
Drain the zucchini, reserving the broth. Blend the zucchini. Add the lemon juice and coconut cream. Mix. If you find the mixture too thick, add cooking broth to achieve the desired consistency.
3
Check the seasoning. Set aside in the refrigerator. Just before serving, sprinkle with grated coconut.
4
To finish, feel free to visit my blog.
Ingredients
Ingredients
500 Zucchini
1 Onion
Coconut oil
1 Vegetable broth
1 Lemon (its juice)
Salt
Pepper
Water
Directions
Directions
1
Cut the zucchini into pieces (I didn’t peel them because they are from my garden). Chop the onion. Sauté it in coconut oil with the zucchini. Add the crumbled vegetable bouillon cube. Pour in enough water to cover and bring to a boil. Lower the heat as soon as it starts boiling, then let it cook over medium heat for 10 minutes.
2
Drain the zucchini, reserving the broth. Blend the zucchini. Add the lemon juice and coconut cream. Mix. If you find the mixture too thick, add cooking broth to achieve the desired consistency.
3
Check the seasoning. Set aside in the refrigerator. Just before serving, sprinkle with grated coconut.
4
To finish, feel free to visit my blog.
Notes
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