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Zucchini Gazpacho

Vicky Cassidy
  • 30 minutes
  • Serves 6

INGREDIENTS

2 tbsp

butter

2 1/4 lb

zucchini, coarsely chopped

Kosher salt

1/4 cup

pine nuts

1/4 cup

fresh cilantro

1/4 cup

fresh parsley

1/4 cup

fresh mint

2 tbsp

olive oil

3 tbsp

lemon juice

2 1/2 cups

water

1 tbsp

lemon zest