Zucchini gazpacho with sundried tomatoes

Ingredients

• 2 medium to large zucchinis (or 3 cups roughly chopped) – skin on
• ½ cup cucumber, skin on
• 2 tsps finely chopped fresh parsley
• 1 spring onion finely chopped
• 1/8 tsp fresh green chili, chopped (optional)
• 2 tsps dijon mustard
• 2 tbsp agave
• 2 tsps finely chopped sundried tomatoes
• 2 tbsp soy yogurt (I used a lightly sweetened one)
• 1 tbsp olive oil
• ½ tsp onion powder
• Dash of smoked paprika powder