Zucchini Basil Gazpacho
Prep Time
15 mins
Total Time
15 mins
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.
Course:
Soups
Cuisine:
Spanish
Keyword:
Vegetarian, Vegan, Quick and Easy
Servings: 4
Calories: 69 kcal
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.