zucchini gazpacho

I've been in a cooking slump these days. Something about being in the country, where grilling is the norm, makes it harder to come up with innovative dishes. Until I read the NY Times Sunday Magazine where they feature no less than 12 gazpacho recipes. Gotta love a cold soup on a hot summer day.

As luck would have it I had all the ingredients for this lovely zucchini gazpacho. I substituted pepitas for the pine nuts but the rest is verbatim.

Zucchini Gazpacho

Serves 1 or 2, from NY Times Magazine, August 3, 2014

 Ingredients

• 3 medium zucchinis
• 2 tablespoons oil
• 1 slice bread
• 1/4 cup fresh basil
• 1/4 cup fresh mint
• 1/4 cup fresh parsley
• 2 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 cup water
• Roasted pepitas

Instructions

1. Sauté chopped zucchini in oil over medium heat until tender, 15 to 20 minutes; let cool.
2. Combine 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. 
3. Garnish: Toasted pine nuts.