Zucchini Gazpacho with Grilled Trout

1. Cut 2 of the zucchini in half and start cooking dry over a medium hot grill for about 5 minutes, until some grill marks form.
2. Combine grilled zucchini in a blender with spinach, garlic, basil, yogurt, 1 tbsp of olive oil and the juice of ½ a lemon. Season with salt and pepper.
3. Cover with water and blend until smooth. Refrigerate to chill.
4. With the remaining zucchini, use a vegetable peeler to peel long ribbons.
5. Whisk the remaining olive oil and lemon juice together, season with salt and pepper. Add the zucchini ribbons and evenly coat them.
6. Add your fish to the marinade as well. Allow to sit for no more than 15 minutes.
7. Wrap each piece of fish in a couple a few strips of zucchini.
8. Grill wrapped fish over medium heat until full cooked. About 2-3 minutes per side. Fish should flake apart easily once cooked through.
9. Serve grilled fish on top of the chilled soup.

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·         Spice it up! Marinate your meat, poultry and fish. Studies show that marinating your food for at least 30 minutes can prevent the formation of cancer-causing chemicals.

·         Add an antioxidant rich acid to your marinade mix such as fresh orange, lemon or lime juice. This may block cancer-causing chemicals from developing.

·         Cook fish away from the flame by using a cedar plank or by wrapping it in zucchini. You can also flip frequently to avoid charring or burning.