Zucchini Cucumber Gazpacho
A refreshing chilled soup made with zucchini, cucumber, and fresh herbs, perfect for hot summer days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegan
Ingredients
Scale
- 2 medium Zucchini
- 1 large Cucumber
- 1 cup mixed Fresh Herbs (basil, mint, and parsley)
- 1 clove Garlic
- 2 tablespoons Lemon Juice
- 2 tablespoons Olive Oil
- 1 cup Vegetable Broth
- Salt and Pepper (to taste)
Instructions
- Prep your veggies: Wash and chop the zucchini and cucumber into chunks.
- Herb delight: Rinse herbs and tear leaves, placing them aside.
- Garlic magic: Peel and smash garlic, adding it to veggie mix.
- Blending time: Combine chopped ingredients with lemon juice, olive oil, and vegetable broth in a blender. Blend until smooth.
- Season it up: Taste and adjust seasoning with salt, pepper, and lemon juice.
- Chill out: Transfer the gazpacho to a container and chill in the fridge for at least an hour.
- Serve it up: Stir, adjust seasoning if needed, and ladle into bowls or glasses.
Notes
Garnish with freshly chopped herbs and a drizzle of olive oil. It pairs well with crusty bread or a summer salad.
Nutrition
- Serving Size: 1 serving
- Calories: 75
- Sugar: 4g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: gazpacho, chilled soup, summer recipe, healthy eating, vegan