ZUCCHINI AND HERB GAZPACHO
Categories Soup/Stew Vegetable Sauté Vegetarian Quick & Easy Summer
Yield 6 servings
Number Of Ingredients 11
Steps:
- Saute 2½ pounds chopped zucchini in 2 tablespoons butter over medium heat until tender, 15 to 20 minutes; let cool. Combine in blender with 1 thick bread slice; ¼ cup each basil, parsley and mint; 2 tablespoons olive oil; 3 tablespoons lemon juice; 1 cup water; salt and pepper. Blend until smooth. Garnish: Toasted pine nuts.
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