Zucchini Gazpacho with Basil Cream recipe

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Ingredients

2 cucumbers, sliced
2 zucchini, sliced
1 small onion, roughly chopped
¾ cup olive oil
½ cup torn basil leaves
⅓ cup lemon juice
¼ cup heavy whipping cream
salt and ground black pepper to taste

Nutrition Info

453.1 calories
carbohydrate: 11 g
cholesterol: 20.4 mg
fat: 46.3 g
fiber: 1.8 g
protein: 2.4 g
saturatedFat: 9.1 g
servingSize: -
sodium: 16.3 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Refrigerate soup until chilled, at least 1 hour.

Recipe Yield

4 servings

Recipe Note

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.

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