Gazpacho with Zucchini, Garlic and Turmeric

Ingredients

• 5-6 zucchini, trimmed and chopped
• 3 1/2 cups animal (beef, chicken or veggie) stock
• 1/2 cup organic coconut milk
• 1 cup chopped onions
• 1 tsp (teaspoon) minced garlic
• 1 tbsp (tablespoon) coconut oil
• 1 tsp apple cider vinegar
• 2 tsp curry or turmeric powder
• 1/2 tsp pink salt
• Pinch of black pepper
• Pinch of cayenne pepper
• Chopped cilantro for garnishing

Step 1

In a medium pot, heat olive oil over medium to high heat.

Step 2

Add the onions and garlic and saute until soft, roughly takes about 3 minutes.

Step 3

Add the curry and/or turmeric powder, salt, and cayenne pepper. Stir and cook until fragrant, about 30 seconds.

Step 4

Add the zucchini and on medium heat, cook with occasional stirring, until soft, 5 to 6 minutes.

Step 5

Add vegetable stock and allow it to boil.

Step 6

On low flame simmer until the zucchini is very tender, about 20 minutes. Turn off the flame.

Step 7

In a food processor or with a hand-held immersion blender, puree the soup. You may need to do it in batches, if using a processor.

Step 8

Return to medium heat and pour in the coconut milk; stir.

Step 9

Simmer for 3 minutes. Adjust the seasoning, to taste.

Step 10

Serve garnished with the cilantro if preferred hot.

Step 11

If serving cold, simply refrigerate for 4-6 hours, until well chilled.

Serving Size 175.2 g

* Based on a 2000 calorie diet.
Nutritional details are an estimate and should only be used as a guide for approximation.

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