When we think of a gazpacho, the first things that come in our minds are raw ingredients and mostly tomatoes. This zucchini gazpacho offers a unique and refreshing take on the traditional tomato-based gazpacho. Instead of tomatoes, this version highlights the mild, slightly sweet flavor of zucchini, making it a lighter and more delicate alternative. The blend of zucchini, cucumber, and a touch of garlic creates a smooth and creamy soup that’s perfect for cooling down on a hot day. If you’re looking for a fresh twist on a classic summer dish, this zucchini gazpacho is a must-try.
Easy Zucchini Gazpacho: Two different ways
This recipe, like I mentioned above, is a different version of the traditional gazpacho. Furthermore I have found two different ways to enjoy my zucchini gazpacho this summer.
The first recipe includes all the raw ingredients. For the people, who like the taste of raw zucchini, mixing all the raw ingredients together is a quick and easy way to make this recipe.
The second recipe is for the people who don’t like the taste of raw zucchini. In this method, the zucchini is cooked, cooled down and mixed with the raw ingredients.
Prep time:
15 minutes or 30 minutes
Cook time
About 10 minutes (only for the second method)
Total time:
About 20 minutes to 30 minutes
Servings:
3-4 servings
Yield:
A big cold bowl of zucchini gazpacho
Ingredients:
- 2 medium zucchinis, chopped
- 1 cucumber, peeled and chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar or lemon juice
- 2 cups cold water or vegetable broth
- Salt and pepper, to taste
- Fresh herbs (like basil or parsley) for garnish (optional)
- Some parmesan cheese for garnish (optional)
- Croutons or a drizzle of olive oil for serving (optional)
All the ingredients remain the same for both methods. The only difference here would be how to work on the zucchinis.
Method 1: Using the raw Zucchini
Prepare the Vegetables:
- Chop the zucchini, cucumber, green bell pepper, and onion into small pieces.
- Mince the garlic cloves.
Blend the Ingredients:
- In a blender or food processor, add the chopped zucchini, cucumber, green bell pepper, onion, and garlic.
- Add the olive oil, white wine vinegar or lemon juice, and a pinch of salt and pepper.
Add Liquid:
- Pour in the cold water or vegetable broth.
- Blend the mixture until smooth. If you prefer a thinner consistency, add more water or broth as needed. You can also use a little bit of cream if you want a smoother consistency.
Chill the Gazpacho:
- Transfer the gazpacho to a bowl or container.
- Cover and refrigerate for at least 2 hours to let the flavors meld together.
Serve:
- Before serving, taste and adjust the seasoning with more salt, pepper, or vinegar if needed.
- Pour the gazpacho into bowls and garnish with fresh herbs, parmesan cheese, croutons, or a drizzle of olive oil if desired.
Enjoy:
- Serve cold as a refreshing appetizer or light meal.
Method 2: Using cooked Zucchini
Prepare the Vegetables:
- Chop the zucchini, cucumber, green bell pepper, and onion into small pieces.
- Mince the garlic cloves.
Cook the zucchini:
- In a saucepan, drizzle very little olive oil and cook the zucchini for about 8-10 minutes. If you prefer the onions and garlic also cooked, they can be added too.
- Remove the zucchini from the heat and let it cool down for some time.
Blend the Ingredients:
- Pour in zucchini with the broth.
- Add in all other ingredients in the blender as well.
- Blend the mixture until smooth. If you prefer a thinner consistency, add more water or broth as needed. For a cremier consistency, add a little bit of light cream.
Chill the Gazpacho:
- Transfer the gazpacho to a bowl or container.
- Cover and refrigerate for at least 2 hours to let the flavors meld together.
Serve:
- Before serving, taste and adjust the seasoning with more salt, pepper, or vinegar if needed.
- Pour the gazpacho into bowls and garnish with fresh herbs, Parmesan cheese, croutons, or a drizzle of olive oil if desired.
Enjoy:
- Serve cold as a refreshing appetizer or light meal.
This zucchini gazpacho is a light and healthy twist on the traditional tomato-based version, perfect for warm days!
Bon Appétit!
Find my other recipes here!
