Name: Eggplant and Zucchini Gazpacho
Prep time: 15 min
Total time: 60 min
Ingredients: 2 eggplants; 2 zucchini; 2 tomatoes; 1 red bell pepper; 1 small red onion; 2 cloves garlic; 3 tbsp olive oil; 2 tbsp red wine vinegar; 1 tbsp fresh lemon juice; Salt and pepper to taste; Fresh basil leaves for garnish

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Eggplant and Zucchini Gazpacho

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A refreshing summer soup made with eggplant and zucchini.

Servings people

Prep Time 15

Total Time 1

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Ingredients

2 eggplants
2 zucchini
2 tomatoes
1 red bell pepper
1 small red onion
2 cloves garlic
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp fresh lemon juice
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

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Nutrition

Calories: 180kcalCarbohydrates: 12gProtein: 3gFat: 14gFiber: 4g

Calories: 180kcal

Meal Type: Soup

Cuisine: American

Cooking Method: Boiled

Diet: Low-carb, Pescatarian, Vegan, Vegetarian

Level: Easy

Eggplant and Zucchini Gazpacho

Eggplant and Zucchini Gazpacho

Ingredients

Instructions

Nutrition

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Eggplant and Zucchini Gazpacho

Ingredients 1x2x3x

Instructions

Nutrition

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