Zucchini Gazpacho Recipe

Ingredients:
1 zucchini, chopped
1 cucumber, chopped
1 jalepeno, stem removed
16 oz tub of Verde Salsa (Hot Mama Salsa is my #! choice)
1 bunch cilanntro
2 garlic cloves
1 cup greek yogurt or cashew cheese (see recipe)
1/4 cup olive oil
juice of 1-2 limes

Garnish:
greek yogurt
water
corn kernels
cucumber, diced
cherry tomatoes, halved
flaked salt
course ground pepper or chili flakes
tortilla chips

Direcions:

Blend all soup ingredients in a blender until smooth. Add Salt to taste. Place in refrigerator for a few hours until chilled.
In a bowl, mix yogurt with a few tablespoons of water so that you can easily drizzle ontop of the gazpacho. Set in refrigerator until ready to serve.
When gazpacho is chilled, pour into bowls. Garnish with yogurt, corn, cucumber, tomatoes, flaked salt and black pepper or chili flakes.