Best 2 Zucchini And Herb Gazpacho Recipes

**Kick off your culinary journey with a refreshing and vibrant Zucchini and Herb Gazpacho, a chilled Spanish soup brimming with garden-fresh flavors.** This delightful dish, featured in Alice Recipes, is a symphony of crisp zucchini, aromatic herbs, tangy tomatoes, and a hint of garlic. Immerse yourself in the vibrant hues of green and red, while the symphony of flavors dances on your palate. Also, discover variations like the classic Andalusian Gazpacho, a traditional Spanish delight made with ripe tomatoes and a medley of vegetables. For a zesty twist, try the Spicy Gazpacho, where a touch of chili heat elevates the flavors to new heights. And for those seeking a creamy indulgence, the Creamy Avocado Gazpacho is an absolute must-try. Dive into these delightful recipes and savor the essence of summer in every spoonful.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK BEAN ZUCCHINI GAZPACHO

Black Bean Zucchini Gazpacho image

My family enjoys chilled soups during the hot summer months. I came up with this spicy blend when trying to use up our garden zucchini. It's a hit with friends whenever I serve it, too. -Julie Wilson of Grand Rapids, Ohio

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 cans (5-1/2 ounces each) spicy hot V8 juice
1 can (15 ounces) black beans, rinsed and drained
1 medium onion, chopped
2 large tomatoes, seeded and chopped
2 medium zucchini, chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper

Steps:

In a large bowl, combine all ingredients. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 149 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

ZUCCHINI HERB CASSEROLE

Zucchini Herb Casserole image

I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.

Provided by Debi Blair McGinness

Categories Side Dish Vegetables Tomatoes

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

⅓ cup uncooked long grain white rice
⅔ cup water
2 tablespoons vegetable oil
1 ½ pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 ¼ teaspoons garlic salt
½ teaspoon basil
½ teaspoon sweet paprika
½ teaspoon dried oregano
1 ½ cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided

Steps:

Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 16.5 g, Cholesterol 39.5 mg, Fat 17.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 8.7 g, Sodium 628.3 mg, Sugar 3.8 g

Tips:

Select the freshest zucchini: Choose zucchini that are firm, smooth, and free of blemishes. Darker green zucchini tend to have a sweeter flavor.
Use a variety of herbs: This recipe calls for basil, mint, and cilantro, but you can use any combination of herbs that you like. Some other good options include oregano, thyme, and rosemary.
Don't overcook the zucchini: The zucchini should be cooked until it is tender, but still slightly crisp. Overcooked zucchini will become mushy and lose its flavor.
Chill the gazpacho before serving: This will allow the flavors to meld and the gazpacho to become nice and cold. You can even make it ahead of time and store it in the refrigerator for up to 3 days.
Garnish with your favorite toppings: Some good options include croutons, chopped vegetables, or a dollop of sour cream or yogurt.

Conclusion:

This zucchini and herb gazpacho is a refreshing and flavorful soup that is perfect for a hot summer day. It is packed with fresh vegetables and herbs, and it is light and healthy. Plus, it is easy to make and can be tailored to your own taste. So next time you are looking for a quick and easy meal, give this gazpacho a try.