Go Back
Zucchini Basil Summer Gazpacho
Print Recipe Pin Recipe
Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Blender
  • Large Bowl
  • Knife

Ingredients
  

  • 4 medium zucchinis, chopped
  • 3 large ripe tomatoes, chopped
  • 1 large cucumber, peeled and chopped
  • 1 yellow bell pepper, chopped
  • 1 cup fresh basil leaves
  • 2 garlic cloves, peeled
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup water
  • Freshly ground black pepper to taste

Instructions
 

  • Place the chopped zucchini, tomatoes, cucumber, bell pepper, basil, and garlic into a blender.
  • Add the olive oil, lemon juice, and water.
  • Blend until the mixture reaches a smooth consistency.
  • Taste and add black pepper as needed.
  • Pour the soup into a large bowl or container.
  • Cover and refrigerate for at least two hours before serving.

Notes

If the soup thickens after chilling, stir in a splash of cold water to loosen it. For extra freshness, reserve a few small basil leaves to scatter on top just before serving. Leftovers keep well in the fridge for two days.
Course: Soup
Cuisine: Mediterranean
Equipment: Blender, Large Bowl, Knife