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. She is wily with the zucchini, my mama is. And so if there are any of you out there preparing for the annual summer zucchini storm, here’s a cool, quick gazpacho that features not tomatoes but…say it with me….zucchini!
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. Pop all of that in the blender and push the button. 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.
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.
So when the zucchini starts looming? No fear. Zucchini gazpacho to the rescue!
- 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?)
- 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.