Pickled-Zucchini Gazpacho

Name: Pickled-Zucchini Gazpacho
Total time: 10 min
Yield: 4 servings
Ingredients: 1 recipe zucchini pickles (see recipe), well drained, liquid reserved; 1 medium zucchini, coarsely chopped; 1 cup ice water; 1/4 cup buttermilk; 1 1/2 teaspoons kosher salt; 1 yellow bell pepper, cored, seeded, deribbed and diced small; 1 red bell pepper, cored, seeded, deribbed and diced small; 1/2 medium red onion, peeled and finely chopped; 4 tablespoons sliced almonds, toasted and coarsely chopped; 2 medium-size lobsters, steamed, meat removed and cut into large chunks, optional

By Molly O'Neill

Total Time: About 10 minutes
Rating: (0)
Comments: Read comments

Featured in: The Needy Zucchini

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Ingredients

Yield:4 servings

1recipe zucchini pickles (see recipe), well drained, liquid reserved
1medium zucchini, coarsely chopped
1cup ice water
¼cup buttermilk
1½teaspoons kosher salt
1yellow bell pepper, cored, seeded, deribbed and diced small
1red bell pepper, cored, seeded, deribbed and diced small
½medium red onion, peeled and finely chopped
4tablespoons sliced almonds, toasted and coarsely chopped
2medium-size lobsters, steamed, meat removed and cut into large chunks, optional

Ingredient Substitution Guide

Preparation

Step 1
Place the pickles, raw zucchini, water, buttermilk, salt and 1 tablespoon of the pickling liquid in a blender and process until smooth. Scrape into a bowl and refrigerate until cold. Stir in the bell peppers, onion and almonds. Divide among 4 bowls and garnish with the lobster meat, if using. Serve immediately. (The remaining pickling liquid can be reheated and used to make more pickles, if desired.)