Zucchini Gazpacho

Ingredients

  • 2 cups shredded zucchini
  • 1 onion, coarsely chopped
  • 1 avocado – peeled, pitted, and coarsely chopped
  • 1/2 cup canned garbanzo beans, drained
  • 1/4 cup apple cider vinegar
  • 1 jalapeno pepper, seeded and minced
  • 2 teaspoons lemon juice (optional)
  • 1 clove garlic, smashed
  • 1/4 teaspoon salt, or more to taste
  • 1/4 teaspoon ground black pepper, or more to taste

Directions

Combine zucchini, onion, avocado, garbanzo beans, apple cider vinegar, jalapeno pepper, lemon juice, garlic, salt, and pepper together in a bowl; chill in refrigerator for at least 1 hour.

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