Recipe: Zucchini Gazpacho

by Alice White Walker
a bowl of Zucchini Gazpacho held in someone's hands

Quick, easy and refreshing, this Zucchini Gazpacho is just the thing to cool you down on a hot summer’s day.

Read on for how to make this delicious recipe by MFCH contributor, Elise Dumas.

Photography & recipe by Elise Dumas
Find more of these recipes in July/August 2020 edition of
My French Country Home Magazine.

a bowl of Zucchini Gazpacho held in someone's hands

Zucchini Gazpacho

Alice White Walker Quick, easy and refreshing, this Zucchini Gazpacho is just the thing to cool you down on a hot summer's day. Recipes Recipe: Zucchini Gazpacho European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.2/5
( 42 voted )

Ingredients

  • 2 large green zucchini
  • 2 cups (47 cl) water
  • ¾ cup (15 cl) milk
  • 2 tbsp fresh goat cheese or other fresh cheese
  • 4 tbsp heavy cream to serve (optional)
  • 1 tbsp olive oil
  • 1 lemon, juiced
  • 2 handfuls edible flowers for decoration (borage flowers used)
  • 1 handful basil leaves
  • 2 handfuls chopped chives
  • Guérande salt and pepper

Instructions

Dice the zucchini and place in a pot of boiling water. Provided you wash them well, leave the skin on for a more colourful, tastier soup. Cook over medium heat until they are tender (around 3-5 minutes). Drain and set to one side.

In a large bowl using a hand blender, blend the zucchini with the basil leaves, olive oil, milk, water, lemon juice and goat cheese.

Add salt and pepper to taste. Blend until smooth and serve with a drizzle of cream (optional), chopped chives and the edible flowers of your choice. 

The soup can be kept chilled in the fridge.

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