Zucchini Gazpacho with Basil Cream

Zucchini Gazpacho with Basil Cream

Rosemarie Yandoli-Smith

"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

1 h 15 m servings 453 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

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

Reviews

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Super simple, and came out delicious! I did reduce the amount of olive oil to just 1/4 cup to reduce the calories per serving, but that did not seem to hurt it any at all. Great recipe, thanks! ...

I tried this recipe twice and it is such a nice combination of flavors I don't know that I'd change a thing. The basil is the perfect touch. I served this at a party and it was a huge hit.

Holy cow, this is amazing! Made with zucchini and cucumbers from the garden, just a delicious summer dish.

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