Low Fat Black Bean Zucchini Gazpacho

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READY IN: 10mins
Recipe by Chef Jen 1

I found a similiar recipe for this slightly spicy soup in Taste of Homes Light and Tasty Cook Book and tweeked it to make it even more low fat. This is a great light lunch for a hot summer day. I used 6 baby green zucchini and 1 medium yellow zucchini and guessed at the measurements. I really didn't think I would like cold soup but it is delicious and easy to prepare. If I calculated this correctly it is only 1 WW point per 1 Cup serving.

Ingredients Nutrition


  1. In a large bowl, combine all ingredients.
  2. Cover and refrigerate until ready to eat.
  3. This recipe is best if you refrigerate it for atleast 4 hours before serving.

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