Don’t know what to do with all that zucchini? Turn it into soup with this cool and quick zucchini gazpacho recipe – the perfect summer zucchini soup!
When I was a kid, my mom had a huge vegetable garden full of lettuce and tomatoes and pumpkins and green beans and peppers and other veggies.
She is a magical gardener, and the item she always seemed to grow the most of was zucchini. Piles and bushels and mountains of zucchini.
She made zucchini bread and zucchini pancakes and zucchini muffins, and my brother and I quickly learned that in the months of July and August it was wise to check anything we ate for stray zucchini. Zucchini recipes were everywhere.
She is wily with the zucchini, my mama is. Although I do have to admit that I snuck my own zucchini into a pasta supper the other night…like mother, like daughter!)
And so if there are any of you out there preparing for the annual summer zucchini recipe storm, here’s a cool, quick gazpacho (otherwise known as zucchini soup!) that features not the traditional gazpacho tomatoes but…say it with me….zucchini!
AND (bonus points!) it requires exactly zero cooking! Can I get an Amen?
ingredients you need to make zucchini gazpacho!
Here’s how to make zucchini gazpacho!
STEP 1: The other thing that I always have mounds of this time of year is basil, so I make this soup with a heaping handful of that as well, along with cucumbers, sour cream, a little olive oil, some scallions and a bunch of ice cubes.
STEP 2: Pop all of that in the blender and push the button.
STEP 3: About a minute later you will have cool, green, summery, wonderful zucchini gazpacho. Add a little salt and pepper and you are ready to roll.
STEP 4: I like to drop a little sour cream on top and scatter some of the little leftover basil leaves and a chopped scallion along with it. Drizzle a little olive oil on for prettiness, and you are ready to spoon it up.
more tips for making the best zucchini gazpacho!
Absolutely yes! And of course if you don’t peel ’em, you’ll want to scrub them up well before they go in the blender.
It can! If you are doing the sour cream garnish save that until you serve it, but the rest of it can be made ahead of time and kept in the fridge.
It will! It will be a slightly different color of course, but it’s still going to taste fabulous.
Drop your question in the comments section and I will answer pronto!
So when the zucchini starts looming? No fear. Zucchini gazpacho to the rescue!Print
Don’t know what to do with all that zucchini? Turn it into soup with this cool and quick zucchini gazpacho recipe – the perfect summer soup!
- 3 cups sliced zucchini (no need to cook or peel it)
- 2 cups sliced cucumber (also no need to peel it. Isn’t this great?)
- 3 scallions, roughly chopped (save a little extra for garnish!)
- 1/2 cup basil leaves
- 1/2 cup olive oil
- 1/2 cup ice cubes
- 1/2 cup sour cream
- Salt and pepper to taste
- Put all ingredients except salt and pepper into a blender. Puree until smooth, adding extra ice cubes if you like the soup a little thinner and colder.
- Season to taste with salt and pepper.
- Ladle into bowls and garnish with basil leaves, a little chopped scallion, a small spoonful of sour cream and/or a drizzle of olive oil.
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!