Zucchini Gazpacho - cooking recipe

Ingredients

2 cups shredded zucchini
1 onion, coarsely chopped
1 avocado - peeled, pitted, and coarsely chopped
1/2 cup canned garbanzo beans, drained
1/4 cup apple cider vinegar
1 jalapeno pepper, seeded and minced
2 teaspoons lemon juice (optional)
1 clove garlic, smashed
1/4 teaspoon salt, or more to taste
1/4 teaspoon ground black pepper, or more to taste

Preparation

Combine zucchini, onion, avocado, garbanzo beans, apple cider vinegar, jalapeno pepper, lemon juice, garlic, salt, and pepper together in a bowl; chill in refrigerator for at least 1 hour.