Recipe for Zucchini Gazpacho with Pistachios

Wash your zucchini, peel your onion, and chop them roughly. Place the vegetables in a large pot. Cover with water, add salt, and let cook covered for 30 minutes.

After cooking, drain the vegetables. Be careful to keep the cooking water, as it will allow you to give a more liquid consistency to the gazpacho if you wish.

In a large bowl, add your vegetables with the pistachios and blend everything together. Add a little cooking water to achieve a more liquid consistency if desired.

Finally, place your preparation in the fridge for at least 2 hours before enjoying it, and above all, treat yourself!