Gazpacho with Zucchini Noodles
Gazpacho, a traditional Spanish summer soup, gets a healthy revamp with the addition of zucchini noodles.
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Ingredients
- 2 small carrots peeled
- 2 small cucumbers peeled
- ¼ yellow onion peeled
- ½ bell pepper orange or red
- 4 ripe medium tomatoes
- 2 tablespoons olive oil
- 1 tablespoon raw apple cider vinegar
- ½ cup cool water
- splash of Tabasco sauce
- 2 cups spiralized raw zucchini noodles
Instructions
- In separate batches using your food processor, process the carrots, cucumbers, onion, tomatoes, and bell pepper.
- Whisk together the blended vegetables with the olive oil, vinegar, and water. Season with salt and pepper, adding a splash of hot sauce to taste.
- Chill for an hour before serving.
- To serve, ladle into bowls and top with spiraled zucchini noodles.
Servings: 4 servings