Description
A perfect no-cook soup for a hot summer day! A great way to use and serve bountiful garden zucchini! The garbanzo beans add substance, texture, and protein too. Garnish with sour cream and freshly ground black pepper, if desired.
Ingredients
- 2 cups shredded zucchini
- 1 onion, coarsely chopped
- 1 avocado – peeled, pitted, and coarsely chopped
- ½ cup canned garbanzo beans, drained
- ¼ cup apple cider vinegar
- 1 jalapeno pepper, seeded and minced
- 2 teaspoons lemon juice (Optional)
- 1 clove garlic, smashed
- ¼ teaspoon salt, or more to taste
- ¼ teaspoon ground black pepper, or more to taste
Prep Time: 20 mins
Total Time: 1 hr 20 mins
Servings: 4