How to make Zucchini Gazpacho

Zucchini Gazpacho

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: No Cook
  • Cuisine: American


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


  1. 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.
  2. Season to taste with salt and pepper.
  3. 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.