Zucchini & Feta Gazpacho Recipe

Ingredients

• 2 medium zucchinis, diced
• 1 small cucumber, peeled and diced
• 2 cloves garlic, minced
• 1/4 cup crumbled feta cheese, plus more for garnish
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup cold water

Instructions

1. In a large blender, combine diced zucchini, diced cucumber, minced garlic, crumbled feta cheese, olive oil, white wine vinegar, honey, salt, black pepper, and cold water.
2. Puree until smooth. If the mixture is too thick, add more water until desired consistency is reached.
3. Refrigerate for at least 1 hour, or until completely chilled.
4. To serve, pour gazpacho into bowls and garnish with additional crumbled feta cheese.

Verdict

This zucchini and feta gazpacho is a refreshing and flavorful twist on a classic summer soup. The feta adds a salty tang that complements the sweetness of the honey and the earthiness of the zucchini. Serve it as a light lunch or as a starter for a backyard barbecue.

Serving Suggestions

• Serve with a crusty baguette for dipping.
• Top with chopped fresh herbs like parsley or dill.
• For a heartier meal, add grilled shrimp or croutons to the soup.