ZUCCHINI GAZPACHO WITH BASIL CREAM

Zucchini Gazpacho with Basil Cream image

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.

Provided by Rosemarie Yandoli-Smith

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

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

Steps:

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.
Refrigerate soup until chilled, at least 1 hour.

Nutrition Facts : Calories 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, Sodium 16.3 mg, Sugar 4.6 g