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Zucchini Gazpacho with Basil Cream

Zucchini Gazpacho with Basil Cream

 made it  |  3 reviews   |   photos
Rosemarie Yandoli-Smith

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

1 h 15 m servings 453 cals
Original recipe yields 4 servings

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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.
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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 g fat; 11 g carbohydrates; 2.4 g protein; 20 mg cholesterol; 113 mg sodium. Full nutrition

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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! ...

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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.

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

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