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.
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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
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.
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.
Serve with a dollop of yougurt, some lemon zest, chopped chives and a good grinding of freshly ground black pepper on top.
Nutrition Facts
Zucchini Basil Gazpacho
Amount Per Serving
Calories 69
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Cholesterol 3mg1%
Sodium 29mg1%
Potassium 704mg20%
Carbohydrates 12g4%
Fiber 3g12%
Sugar 8g9%
Protein 4g8%
Vitamin A 1560IU31%
Vitamin C 83.4mg101%
Calcium 72mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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!
Have a bumper crop of Basil this year and Zucchini. When I saw this recipe in your email I had to give it a try and wow am so glad that I did. This is such a refreshing soup
I didn’t have an English Cucumber but substituted a regular one, but, scooped the seeds out first. I did everything else the same. The only additional garnish that I added was a few drops of Balsamic Vinegar over the top!
Unfortunately this recipe had 3 out of 4 of us gagging it was so awful. I don’t think there is a way to remedy this by adding anything to it. Definitely not a recipe I will be repeating. Healthy, yes. Just unpalatable.
So sorry you didn’t like the soup, Heidi. To each their own, I guess. 🙂