Zucchini Basil Gazpacho

This recipe for cold zucchini basil gazpacho came from a need to use up zucchini, which many of us have at the end of summer. It's a snap to make, especially if you have a high-speed blender. It will work with a regular blender as well, but the texture will be a little chunkier - not a bad thing. It's a super nourishing and refreshing soup all summer long.

Now Let’s Get Cooking
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Ingredients for Zucchini Basil Gazpacho on a wooden cutting board with a blender in the background.

Zucchini Basil Gazpacho

  • Prep Time: 15 m
  • Total Time: 15 m
  • Servings:
    4

Ingredients

  • 4 zucchini
  • 1/2 English cucumber
  • 1 bell pepper green or red
  • 3 scallions
  • 1/2 bunch basil about 1 cup packed
  • 2 tablespoons white wine vinegar
  • 1/2 lemon zest and juice
  • salt and freshly ground black pepper
  • 3 fresh chives for garnish
  • yogurt (optional) for garnish

Instructions

  1. Rough chop the vegetables and place them into a high-speed blender. Pulse the blender and use the stirring wand to push all the ingredients down into the blade. Puree the soup completely. Add the white wine vinegar and lemon juice and season to taste with salt and freshly ground black pepper.

  2. Check the soup's consistency. If you would like the soup a little thinner, add a few ice cubes to the blender and blend again. Otherwise, transfer the soup to a container and refrigerate until you are ready to serve.

  3. Serve with a dollop of yougurt, some lemon zest, chopped chives and a good grinding of freshly ground black pepper on top.

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Comments (1)Post a Reply


  1. This is the first time I made gazpacho and the first time I have eaten it. It was fun to make although I had to add the veggies a little at a time. Maybe the zucchini were too big? I added a bit more cucumber and thought it rounded out the flavor. It also has hardly any calories!

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