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Green Zucchini & Spinach Gazpacho
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Cooling down with a bowl of this super refreshing Green Gazpacho (with ?? all over it of course) on this steamy NYC evening -@urbankitchenapothecary


Prep time 5mins
Yield: Serves or Makes 4
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  • 3 yellow tomatoes
  • 2 scallions, sliced
  • 1 small zucchini, chopped
  • 1 medium cucumber, peeled and chopped
  • 1 clove garlic
  • 2 cups baby spinach
  • 2 tablespoons olive oil
  • 1 tablespoon white balsamic vinegar
  • 1/4 cup ice water
  • 1/2 teaspoon sea salt


  • Step 1

    Place everything in a blender and blend until smooth. Taste and adjust seasoning if desired. If serving immediately pour over ice cubes into cups or bowls. Otherwise refrigerate until chilled before serving. Can be prepared 1 day ahead; store in an airtight container in the fridge.