BLACK BEAN ZUCCHINI GAZPACHO
My family enjoys chilled soups during the hot summer months. I came up with this spicy blend when trying to use up our garden zucchini. It's a hit with friends whenever I serve it, too. -Julie Wilson of Grand Rapids, Ohio
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine all ingredients. Cover and refrigerate for 8 hours or overnight.
Nutrition Facts : Calories 149 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
ZUCCHINI GAZPACHO WITH BASIL CREAM
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
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
ZUCCHINI GAZPACHO
A perfect no-cook soup for a hot summer day! A great way to use and serve bountiful garden zucchini! The garbanzo beans add substance, texture, and protein too. Garnish with sour cream and freshly ground black pepper, if desired.
Provided by Maria
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine zucchini, onion, avocado, garbanzo beans, apple cider vinegar, jalapeno pepper, lemon juice, garlic, salt, and pepper together in a bowl; chill in refrigerator for at least 1 hour.
Nutrition Facts : Calories 155 calories, Carbohydrate 19.4 g, Fat 7.9 g, Fiber 6.5 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 248 mg, Sugar 4.1 g
PICKLED-ZUCCHINI GAZPACHO
Provided by Molly O'Neill
Categories appetizer, main course, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the pickles, raw zucchini, water, buttermilk, salt and 1 tablespoon of the pickling liquid in a blender and process until smooth. Scrape into a bowl and refrigerate until cold. Stir in the bell peppers, onion and almonds. Divide among 4 bowls and garnish with the lobster meat, if using. Serve immediately. (The remaining pickling liquid can be reheated and used to make more pickles, if desired.)
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 626 milligrams, Sugar 5 grams, TransFat 0 grams
ZUCCHINI AND HERB GAZPACHO
Categories Soup/Stew Vegetable Sauté Vegetarian Quick & Easy Summer
Yield 6 servings
Number Of Ingredients 11
Steps:
- Saute 2½ pounds chopped zucchini in 2 tablespoons butter over medium heat until tender, 15 to 20 minutes; let cool. Combine in blender with 1 thick bread slice; ¼ cup each basil, parsley and mint; 2 tablespoons olive oil; 3 tablespoons lemon juice; 1 cup water; salt and pepper. Blend until smooth. Garnish: Toasted pine nuts.
ZUCCHINI CUCUMBER GAZPACHO
Cool and healthy summer soup.
Provided by LynneW
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Combine cucumbers, zucchini, lemon juice, basil leaves, salt, and pepper in a food processor; blend until smooth. Pour into a bowl and stir in yogurt.
- Refrigerate before serving, at least 30 minutes.
Nutrition Facts : Calories 37.1 calories, Carbohydrate 7.7 g, Cholesterol 0.9 mg, Fat 0.5 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 57.5 mg, Sugar 4 g
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