Zucchini Gazpacho Recipes

ZUCCHINI GAZPACHO WITH BASIL CREAM

Zucchini Gazpacho with Basil Cream image

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

Ingredients

2 cucumbers, sliced
2 zucchini, sliced
1 small onion, roughly chopped
¾ cup olive oil
½ cup torn basil leaves
⅓ cup lemon juice
¼ cup heavy whipping cream
salt and ground black pepper to taste

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

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 GAZPACHO

Zucchini Gazpacho image

Quick, easy and refreshing, this Zucchini Gazpacho is just the thing to cool you down on a hot summer's day.

Provided by Alice White Walker

Categories Recipes

Yield 4

Number Of Ingredients 11

Ingredients

2 large green zucchini
2 cups (47 cl) water
¾ cup (15 cl) milk
2 tbsp fresh goat cheese or other fresh cheese
4 tbsp heavy cream to serve (optional)
1 tbsp olive oil
1 lemon, juiced
2 handfuls edible flowers for decoration (borage flowers used)
1 handful basil leaves
2 handfuls chopped chives
Guérande salt and pepper

Steps:

Dice the zucchini and place in a pot of boiling water. Provided you wash them well, leave the skin on for a more colourful, tastier soup. Cook over medium heat until they are tender (around 3-5 minutes). Drain and set to one side.
In a large bowl using a hand blender, blend the zucchini with the basil leaves, olive oil, milk, water, lemon juice and goat cheese.
Add salt and pepper to taste. Blend until smooth and serve with a drizzle of cream (optional), chopped chives and the edible flowers of your choice.
The soup can be kept chilled in the fridge.

Nutrition Facts : Calories 200, Fat 20 grams

ZUCCHINI GAZPACHO

Zucchini Gazpacho image

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

Ingredients

2 cups shredded zucchini
1 onion, coarsely chopped
1 avocado - peeled, pitted, and coarsely chopped
½ cup canned garbanzo beans, drained
¼ cup apple cider vinegar
1 jalapeno pepper, seeded and minced
2 teaspoons lemon juice
1 clove garlic, smashed
¼ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or more to taste

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

PICKLED-ZUCCHINI GAZPACHO

Pickled-Zucchini Gazpacho image

Provided by Molly O'Neill

Categories appetizer, main course, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 recipe zucchini pickles (see recipe), well drained, liquid reserved
1 medium zucchini, coarsely chopped
1 cup ice water
1/4 cup buttermilk
1 1/2 teaspoons kosher salt
1 yellow bell pepper, cored, seeded, deribbed and diced small
1 red bell pepper, cored, seeded, deribbed and diced small
1/2 medium red onion, peeled and finely chopped
4 tablespoons sliced almonds, toasted and coarsely chopped
2 medium-size lobsters, steamed, meat removed and cut into large chunks, optional

Steps:

Place the pickles, raw zucchini, water, buttermilk, salt and 1 tablespoon of the pickling liquid in a blender and process until smooth. Scrape into a bowl and refrigerate until cold. Stir in the bell peppers, onion and almonds. Divide among 4 bowls and garnish with the lobster meat, if using. Serve immediately. (The remaining pickling liquid can be reheated and used to make more pickles, if desired.)

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 626 milligrams, Sugar 5 grams, TransFat 0 grams

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