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Zucchini Gazpacho

Zucchini Gazpacho in a bowl.
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5 from 1 review

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!

Ingredients

Scale
  • 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

  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.

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!

Find it online: https://www.framedcooks.com/zucchini-gazpacho/