Best Zucchini Gazpacho Recipes

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BLACK BEAN ZUCCHINI GAZPACHO



Black Bean Zucchini Gazpacho image

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

3 cans (5-1/2 ounces each) spicy hot V8 juice
1 can (15 ounces) black beans, rinsed and drained
1 medium onion, chopped
2 large tomatoes, seeded and chopped
2 medium zucchini, chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper

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



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

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

ZUCCHINI GAZPACHO



Zucchini Gazpacho image

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

2 cups shredded zucchini
1 onion, coarsely chopped
1 avocado - peeled, pitted, and coarsely chopped
½ cup canned garbanzo beans, drained
¼ cup apple cider vinegar
1 jalapeno pepper, seeded and minced
2 teaspoons lemon juice
1 clove garlic, smashed
¼ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or more to taste

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



Pickled-Zucchini Gazpacho image

Provided by Molly O'Neill

Categories     appetizer, main course, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

1 recipe zucchini pickles (see recipe), well drained, liquid reserved
1 medium zucchini, coarsely chopped
1 cup ice water
1/4 cup buttermilk
1 1/2 teaspoons kosher salt
1 yellow bell pepper, cored, seeded, deribbed and diced small
1 red bell pepper, cored, seeded, deribbed and diced small
1/2 medium red onion, peeled and finely chopped
4 tablespoons sliced almonds, toasted and coarsely chopped
2 medium-size lobsters, steamed, meat removed and cut into large chunks, optional

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



ZUCCHINI AND HERB GAZPACHO image

Categories     Soup/Stew     Vegetable     Sauté     Vegetarian     Quick & Easy     Summer

Yield 6 servings

Number Of Ingredients 11

2½ pounds chopped zucchini
2 tablespoons butter
1 thick bread slice
1/4 cup basil
1/4 cup parsley
1/4 cup mint
2 tablespoons olive oil
3 tablespoons lemon juice
1 cup water
salt and pepper
Garnish: pine nuts

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



Zucchini Cucumber Gazpacho image

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

2 cucumbers - peeled, seeded, and cubed
2 zucchini, cubed
3 tablespoons lemon juice
8 basil leaves
salt and ground black pepper to taste
¼ cup yogurt

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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