Glorious Green Gazpacho


Serves 4-6

Believe it or not nightshade vegetables (tomatoes and peppers) were not a part of gazpacho until Columbus "discovered" America. This tasty refreshing soup makes a wonderful appetizer that even your guests on anti- inflammatory diets can enjoy.

1 cucumber, peeled seeded and chopped
1 lb zucchini, chopped
2 cloves garlic, minced
1 medium onion, chopped
1 cup vegetable stock
2 tablespoon red wine vinegar
1⁄4 cup extra virgin olive oil
1 tbsp white miso
salt and pepper to taste

Add 1 tbsp olive oil to heated large frying pan and add onion. Sautee for about 5 minutes and once translucent add zucchini. Cook for an additional 5 minutes, then remove from heat. Reserve 1⁄4 cup of the zucchini onion mixture for garnish.

Blend zucchini and onion with the rest of the ingredients in a food processor or blender to the desired consistency. Adjust seasoning with salt and freshly ground black pepper. Transfer to airtight container and chill for at least 2 hours. Serve in chilled bowls or glasses and garnish with reserve zucchini onion mixture.