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 and 1 red 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    165 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 22 grams protein; 144 milligrams cholesterol; 1391 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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.)

About 10 minutes