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!
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Why we love this recipe
This gazpacho recipe is on repeat in our kitchen all summer long (and sometimes when it isn’t even zucchini season) and not only because is it a great way to use up all the summer zucchini that comes our way.
First of all, it is creamy, dreamy, cool deliciousness, bursting with zucchini and cucumber and basil flavors.
Second, it requires exactly ZERO cooking. Nope, the only kitchen appliance that is going to see any action in your kitchen for this zucchini recipe is your handy blender.
Third, the entire process takes fifteen minutes from start to finish, and that’s it you are making it at a leisurely pace.
So, my fellow zucchini lovers, let’s make some soup!
What is gazpacho?
Gazpacho is a traditional Spanish soup that is made from pureed vegetables and herbs and served cold. It is most commonly made with tomatoes and peppers, but the zucchini version is pretty wonderful too.
Ingredients you need to make this recipe
Ingredient notes and substitutions
- Zucchini: You need about 3 cups, which is about 2 medium zucchini. I like using the medium sized ones rather than the GIANT zucchini…the flavor and texture is a little nicer.
- Cucumber: You can use either regular cucumber or the longer, thinner English cucumber.
- Sour Cream: Either full fat or low fat will work just fine.
- Basil: It’s got to be the fresh kind for this recipe!
- Scallions (not pictured): You want the light green and dark green parts – chop off the bottom with the roots.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Chop up a couple of zucchini and a cucumber (no need to peel them!) and toss them in your blender along with some sour cream, a little olive oil, some scallions, a handful of basil and a bunch of ice cubes.
STEP 2: Puree it until it is nice and smooth – this will take all of one minute.
You are now the proud owner of some cool, green, summery, wonderful zucchini gazpacho. Add a little salt and pepper and you are ready to roll.
STEP 3: 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.
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Blender: This blender is definitely spendy, but it is the best one you will ever have!
- Cutting board: We love these dishwasher safe cutting boards with a ridge around the edge for catching juices.
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Ladle: Perfect dor serving up your delicious gazpacho!
Recipe FAQs
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!
What to serve with this recipe
I always make this super easy grilled flatbread when I am whirling up this gazpacho recipe – the better to scoop up those last drips from the bowl. And these butter biscuits are also great!
A cool glass of strawberry lemonade is great on this side, and for dessert? How about a Texas blueberry cobbler?
Other zucchini recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintZucchini Gazpacho
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!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
Instructions
- 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.
Notes
-
- Zucchini: You need about 3 cups, which is about 2 medium zucchini. I like using the medium sized ones rather than the GIANT zucchini…the flavor and texture is a little nicer.
-
- Cucumber: You can use either regular cucumber or the longer, thinner English cucumber.
-
- Sour Cream: Either full fat or low fat will work just fine.
-
- Basil: It’s got to be the fresh kind for this recipe!
Nancy McGourty says
I made this today and enjoyed it with two changes. I did not use any ice, mostly because that would have overfilled my blender. Felt it needed a little oomph, so I added red pepper flakes and blended again.
Hi Nancy and thanks for sharing your changes! Sounds like the soup consistency worked even without the ice, and of course you can always thin it with a little cold water if you need to. And red pepper flakes are always a great way to zip things up! Happy long weekend!
Eric says
This soup is perfect for summer and so easy to make! Loved the texture and flavor. Will definitely be putting this in my summer rotation 😊
Eric! So glad you liked it – and always great to find a fellow zucchini fan!
Vanessa says
Awesome summer gazpacho! Added unsweetened coconut yougurt instead of sour cream and a cup of room temperature chicken broth. Very savory!
Thanks Vanessa! I love the coconut yogurt variation – I need to try that!
irene seales says
After encouraging others to make this I finally got my chance tonight. Love the texture and flavour. drizzled with a little garlic infused oil and enjoyed it sitting outside. Nice!
Thanks for the encouragement part, and so glad you liked it too! :)
Joanne says
I’m normally not super keen on red gazpacho…but a deeply green gazpacho stuffed with zucchini sounds so ideal.
I’m so with you on the red gazpacho (as with so many other things!)
Sofia Reino says
Hello Kate,
After drooling over this photo on fb, I finally made it last night and absolutely loved it. I actually made two batches. One just as written, and another more vegan friendly. For the latter, I did not add the oil and instead just added the equivalent on water. For the sour cream I added soft tofu. I made my family try both versions and they could barely notice a difference. We all loved how refreshing it was though still a nice filing soup for a hot summer supper! Thank you!
Hi Sofia! Hurray, and I love your variation on it – will have to try that myself!
Liza Voges says
Excuse the creative typing…Ahhh the iPad…
For me it’s usually the Iphone – those teeny buttons! :)
Liza Voges says
Kate, Nice to know this side of you…have been following you and your recipes for a year or so and have been inspire many times!
This out sounds great..dinner tonight! Thank you! Cheers, Liza
Hi Liza! So glad you’re liking the recipes…and hope dinner was cool and delicious! :)
shelly says
This is also great with some garlic and curry powder, love this summer soup. Thanks.
Garlic DOES make everything better. :)