Zucchini Gazpacho

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


Basil1 bunch
Olive oil3 tablespoons
Ricotta3 tablespoons
Cider vinegar3 tablespoons
Salt pepper

Preparation of the recipe: zucchini gazpacho

  1. Wash and cut the ends of the courgettes. Then cut them into slices before steaming them for 10 minutes.
  2. 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.
  3. Adjust the seasoning if necessary. Reserve the zucchini gazpacho in the fridge until ready to eat.

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