Zucchini Gazpacho with Basil Cream

12 made it | 5 reviews | 1 photos

Recipe by: 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."

Directions

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.

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Footnotes

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

Nutrition Facts

Per Serving: 453 calories; 46.3 11 2.4 20 16 Full nutrition

Reviews

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AZSRT8
- 22
- 18

8/6/2015

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! ...

Rebekah Tucker
- 6
- 2

7/26/2015

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.

Robyn
- 86
- 2

8/23/2019

I didn't change a thing on this recipe and we love it!! I've made it twice in the past month using the produce from the weekend farmer's market near me and the fresh basil in my herb garden and...

Fiorenza
- 3
- 1

6/24/2019

I used mint instead than basil, it is just as good.

cibocibo
- 14
- 0

8/2/2016

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

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Zucchini Gazpacho with Basil Cream

Ingredients

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