Zucchini Gazpacho


  • 2 pounds zucchini, chopped
  • 1 tablespoon olive oil, plus more for garnish
  • 1/4 cup scallions, roughly chopped
  • 1/4 cup mint leaves, plus more for garnish
  • 2 cloves garlic
  • 1/2 cup garbanzo beans, rinsed and drained
  • 1/2 yellow bell pepper, roughly chopped
  • 3/4 cup vegetable stock
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • Sour cream, for garnish


  1. In a pan over medium heat, sauté zucchini in olive oil until slightly tender. Let cool slightly, then transfer to a blender. Add remaining ingredients except sour cream. Blend well, then refrigerate until chilled. Garnish with mint, sour cream and olive oil.