Here is a perfect cold soup recipe to bring some freshness to your hot summer days. Delicious and quick to prepare, this zucchini gazpacho will be a hit.
- Units: 4
- Preparation: 10 mins
- Cooking: 10 mins
- Category: Entrance | Vegetarian cuisine | gazpacho
- Cuisine: French
|Olive oil||3 tablespoons|
|Cider vinegar||3 tablespoons|
Preparation of the recipe: zucchini gazpacho
- Wash and cut the ends of the courgettes. Then cut them into slices before steaming them for 10 minutes.
- Strip the basil leaves, put them in a blender then add the cooked zucchini and the cooking water. Add salt and pepper. Incorporate the olive oil, ricotta and cider vinegar before finely blending everything.
- Adjust the seasoning if necessary. Reserve the zucchini gazpacho in the fridge until ready to eat.