Pickled-Zucchini Gazpacho

Ingredients

• 1 recipe zucchini pickles (see recipe), well drained, liquid reserved

• 1 medium zucchini, coarsely chopped

• 1 cup ice water

• ¼ cup buttermilk

• 1 ½ teaspoons kosher salt

• 1 yellow bell pepper, cored, seeded, deribbed and diced small

• 1 red bell pepper, cored, seeded, deribbed and diced small

• ½ 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

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Ingredient Substitution Guide

Nutritional Information

Nutritional analysis per serving (4 servings)

11 grams carbs; 96 milligrams cholesterol; 153 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 761 milligrams sodium; 17 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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