BY JESS THOMSON
Serves 4 | Start to finish: 15 minutes
from Edible Seattle July/August 2010
When it’s too hot to turn on the oven, an easy gazpacho always wins. This version, best made with small, flavorful zucchini, gets its fresh taste from a good hit of mint.
1 1/2 pounds small zucchini, cut into 1″ pieces
1 large clove garlic, chopped
2/3 cup chopped onion
1/4 cup extra virgin olive oil, plus more for serving
Salt and freshly ground pepper
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
1/2 to 3/4 cup water
Puree everything but the water in a food processor until soupy. Add water to achieve desired consistency, season to taste with salt and pepper, and serve with a drizzle of olive oil.
Vegan *Gluten-Free *15 minutes or less