Zucchini Gazpacho with Basil Cream Recipe - Allrecipes.com
Zucchini Gazpacho with Basil Cream Recipe
  • READY IN hrs

Zucchini Gazpacho with Basil Cream

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    1 hr 15 mins

Directions

  1. 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.
  2. Refrigerate soup until chilled, at least 1 hour.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • Scallions can be substituted for the onion. Half-and-half can be substituted for the cream.
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Nutrition

  • Calories
  • 453 kcal
  • 23%
  • Carbohydrates
  • 11 g
  • 4%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 46.3 g
  • 71%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 113 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Rosemarie Yandoli-Smith
0 Followers 1 Saved Recipes
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