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From zucchini gazpacho recipe

Appetizers Healthy recipe
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Easy
15 min
10 min

Ingredients

For 4 people

onion
0.5 Units
Pepper
1 Pinch
Yellow lemon
0.5 Units
Salt
1 Pinch
Chives
1 zest

Directions

For 4 people

Step 1

Wash the zucchini well, dry them and cut them into rings with a knife.

Step 2

Peel and chop the onion.

Step 3

Take a casserole dish, add a tablespoon of olive oil without coloring and brown the onion.

Step 4

Then pour the vegetable broth and zucchini into the casserole dish, bring them to a boil and cook for 10 minutes.

Step 5

Meanwhile, wash, dry and chop the chives.

Step 6

Wash the lemon underwater, dry it and cut it into rings, then in quarters.

Step 7

Pour the zucchini preparation into a blender. Pepper and salt slightly.

Step 8

Mix everything until you obtain a smooth and creamy texture.

Step 9

Let cool and rest in the refrigerator for 1 hour.

Step 10

Divide the gaspacho of zucchini in four glasses. Sprinkle with chives and decorate the soup with lemon quarters.

Nutrition
Nutritional values for 1 person
Calories
17 Cal
Lipids
0 G
Cholesterol
N/A
Sodium
102 Mg
Potassium
188 Mg
Carbohydrates
3 G
Protein
1 G
Sugars
2 G
Vitamin A
N/A
Vitamin B
N/A
Vitamin C
17 Mg
Vitamin D
N/A
Vitamin E
N/A
Iron
0 Mg
Magnesium
13 Mg
Food fibers
1 G
Calcium
12 Mg

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Index of Ingredients