Best 5 Zucchini Gazpacho Recipes
**Zucchini Gazpacho: A Refreshing and Nutritious Summer Soup**
As the summer sun beats down, there's nothing quite like a refreshing and nutritious soup to cool you down and quench your thirst. Enter zucchini gazpacho, a vibrant and flavorful soup that captures the essence of summer in every spoonful. This chilled soup, originating from the sun-drenched region of Andalusia in southern Spain, is a symphony of fresh, seasonal vegetables, herbs, and spices, blended together to create a symphony of flavors.
Our collection of zucchini gazpacho recipes offers a delightful array of variations, each with its unique twist on this classic dish. From the traditional Spanish gazpacho, brimming with ripe tomatoes, cucumbers, bell peppers, and garlic, to innovative takes that incorporate avocado, mango, or even grilled corn, there's a recipe to suit every palate.
Whether you're looking for a light and refreshing lunch option, a healthy and satisfying dinner, or a zesty appetizer to kick off your next gathering, our zucchini gazpacho recipes have you covered. With options ranging from classic to contemporary, spicy to mild, and vegan to non-vegan, there's a perfect recipe for every occasion.
So, gather your fresh ingredients, blend them together, and let the flavors of summer dance on your taste buds. Zucchini gazpacho is more than just a soup; it's a celebration of the season's bounty, a culinary journey that will transport you to the sun-kissed fields of Spain.
BLACK BEAN ZUCCHINI GAZPACHO
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
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 GAZPACHO WITH BASIL CREAM
This is my variation on a recipe I found in a magazine. Garnish soup with fresh basil leaves and a drizzle of olive oil to serve.
Provided by Rosemarie Yandoli-Smith
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Blend cucumbers, zucchini, onion, olive oil, basil leaves, and lemon juice together in a blender until smooth; add cream, salt, and pepper and pulse until smooth.
- Refrigerate soup until chilled, at least 1 hour.
Nutrition Facts : Calories 453.1 calories, Carbohydrate 11 g, Cholesterol 20.4 mg, Fat 46.3 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 9.1 g, Sodium 16.3 mg, Sugar 4.6 g
ZUCCHINI GAZPACHO
A perfect no-cook soup for a hot summer day! A great way to use and serve bountiful garden zucchini! The garbanzo beans add substance, texture, and protein too. Garnish with sour cream and freshly ground black pepper, if desired.
Provided by Maria
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine zucchini, onion, avocado, garbanzo beans, apple cider vinegar, jalapeno pepper, lemon juice, garlic, salt, and pepper together in a bowl; chill in refrigerator for at least 1 hour.
Nutrition Facts : Calories 155 calories, Carbohydrate 19.4 g, Fat 7.9 g, Fiber 6.5 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 248 mg, Sugar 4.1 g
ZUCCHINI AND HERB GAZPACHO
Categories Soup/Stew Vegetable Sauté Vegetarian Quick & Easy Summer
Yield 6 servings
Number Of Ingredients 11
Steps:
- Saute 2½ pounds chopped zucchini in 2 tablespoons butter over medium heat until tender, 15 to 20 minutes; let cool. Combine in blender with 1 thick bread slice; ¼ cup each basil, parsley and mint; 2 tablespoons olive oil; 3 tablespoons lemon juice; 1 cup water; salt and pepper. Blend until smooth. Garnish: Toasted pine nuts.
ZUCCHINI CUCUMBER GAZPACHO
Cool and healthy summer soup.
Provided by LynneW
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Combine cucumbers, zucchini, lemon juice, basil leaves, salt, and pepper in a food processor; blend until smooth. Pour into a bowl and stir in yogurt.
- Refrigerate before serving, at least 30 minutes.
Nutrition Facts : Calories 37.1 calories, Carbohydrate 7.7 g, Cholesterol 0.9 mg, Fat 0.5 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 57.5 mg, Sugar 4 g
Tips:
- Choose firm, ripe zucchini: Look for zucchini that is heavy for its size and has a deep green color. Avoid zucchini that is soft or has blemishes.
- Use a variety of herbs: Gazpacho is a great way to use up fresh herbs from your garden. Some good options include basil, cilantro, mint, and oregano.
- Don't be afraid to experiment: Gazpacho is a versatile soup, so feel free to experiment with different ingredients and flavors. Try adding roasted vegetables, grilled fruit, or even a splash of your favorite hot sauce.
- Make it ahead of time: Gazpacho is a great make-ahead soup. It will keep in the refrigerator for up to 3 days.
- Serve it chilled: Gazpacho is best served chilled. You can chill it in the refrigerator for at least 2 hours, or overnight.
Conclusion:
Zucchini gazpacho is a delicious, healthy, and refreshing soup that is perfect for summer. It is easy to make and can be tailored to your own taste. So next time you have a bounty of zucchini, give this recipe a try!
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