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.
- 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
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.