Gazpacho with zucchini

I would like to offer you a light and healthy soup from Italy. Vegetables are not cooked, and this allows you to preserve the maximum amount of vitamins. The recipe is also useful for vegetarians and raw foodists. Look!

Ingredients

• Tomatoes - 3 Pieces
• Zucchini - 200 Grams (young)
• Cucumber - 1 Piece
• Bulgarian pepper - 0.5 pieces
• Onion - 0.5 Pieces
• Garlic - 1 Piece (if large - 0.5 cloves)
• Olive oil - 2 Tbsp. spoons
• Balsamic vinegar - 1 tbsp. the spoon
• Cayenne pepper - 1-2 Pinch (ground)
• Basil - 2 Pinches (dried)
• Salt - 1 Pinch

Directions

1. Prepare food, except for those in the photo, you will also need bell pepper or paprika, I forgot it in the refrigerator.
2. Wash the tomatoes and dip them for a minute, first in boiling water, and then in ice cold water. Peel and remove the green part (stalk).
3. Chop all vegetables coarsely and place in the chopper bowl.
4. Grind until smooth. If there is no chopper, then use an immersion blender, then cut the vegetables into smaller pieces.
5. Add spices, balsamic vinegar and oil. Stir the vegetables again. Gazpacho with zucchini is ready! Chill in the refrigerator.
6. When serving, you can sprinkle with black pepper. Enjoy!