Zucchini Gazpacho

Name: Zucchini Gazpacho
Ingredients: 2 tablespoons Butter; 2 1/4 pounds Zucchini, coarsely chopped; Kosher salt; 1/4 cup Pine nuts; 1/4 cup Fresh cilantro; 1/4 cup Parsely; 1/4 cup Fresh mint; 2 tablespoons Olive oil; 3 tablespoons Lemon juice; 2 1/2 cups Water; 1 tablespoon Lemon zest

11 ingredients

4 steps

Ingredients

2 tablespoons Butter
2 1/4 pounds Zucchini, coarsely chopped
Kosher salt
1/4 cup Pine nuts
1/4 cup Fresh cilantro
1/4 cup Parsely
1/4 cup Fresh mint
2 tablespoons Olive oil
3 tablespoons Lemon juice
2 1/2 cups Water
1 tablespoon Lemon zest

Directions

1

In a large saucepan, melt butter over medium heat. Add all zucchini minus 1/4 cup (you'll use this as garnish) to pan. Cook until zucchini is soft and tender, about 15 minutes. Let cool completely.
2

In a small saucepan, toast pine nuts for about 5 minutes, until lightly browned. Remove from heat.
3

Once zucchinis have cooled, add cilantro, parsley, mint, olive oil, lemon juice, and water to saucepan. Puree using an immersion blender until smooth. Alternatively, you can use a food processor. If soup seems too thick, add additional water. Adjust salt to taste.
4

Garnish soup with remaining raw zucchini, pine nuts, and lemon zest.