Zucchini Gazpacho with Basil Cream

11 made it | 4 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.

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

Directions