Zucchini Yogurt Gazpacho

A flavorful and refreshing soup that can be enjoyed in even the warmest summer months. Its secretly packed with tons of protein with Pikora's Chicken Bone Broth, Chismosa, and all of our favorite colorful veggies blended to perfection.

Ingredients (Serves 4)

• 1 sachet Pikora Chicken Bone Broth, Chismosa
• ¼ cup hot water
• 2 medium zucchini, chopped (about 3 cups)
• 1 cup plain Greek yogurt
• 1 large ripe tomato, chopped
• ¼ cup fresh mint leaves, plus more for garnish
• 1 small garlic clove, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil, plus more for garnish
• Salt and pepper to taste

Instructions

1. Dissolve the Pikora Chicken Bone Broth, Chismosa in ¼ cup hot water and stir until fully mixed. Let it cool completely in the fridge.
   

2. In a blender, combine the cooled broth, chopped zucchini, yogurt, tomato, mint, garlic, lemon juice, and olive oil. Blend until smooth.
   

3. Taste and season with salt and pepper. If the soup is too thick, add a splash of cold water or more chilled broth to adjust the consistency.
   

4. Transfer to a bowl or container, cover, and chill in the fridge for at least 1 hour.
   

5. Stir well before serving. Divide into bowls and garnish with a swirl of olive oil, a few mint leaves, and a spoonful of extra yogurt or chopped tomato if desired. Serve cold.