Zucchini Gazpacho

1. 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. 2

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

3. 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. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.