30 Minute Meals
Zucchini Gazpacho
Prep
5 minutes
Cook
3 minutes
Yield
4
🥒 This creamy Zucchini Gazpacho is summer in a bowl! Refreshing cold soup that's way more exciting than your average gazpacho!
Nothing says summer like a bowl of gazpacho. A big bowl of hot soup isn’t something that usually screams summer. The temperature is hot outside, and it’s really the last thing you want. However, a big bowl of zucchini gazpacho, a soup served cold, can be an excellent option for soup in the summer months.
❤️ Why You’ll Love Zucchini Gazpacho
- Incredibly Creamy: This cold soup has a luxurious, velvety texture that’s satisfying without being heavy.
- Loaded with Healthy Veggies: Packed with nutrient-dense vegetables that provide vitamins, minerals, and antioxidants.
- Perfect Appetizer: Makes an elegant first course that impresses guests while being surprisingly simple to prepare.
- Fresh Summer Vibes: Refreshing and cooling, this is exactly what you want when it’s hot outside.
🍲 Ingredients
Fresh Zucchini – This perfect summer vegetable is high in antioxidants and excellent for digestion while providing a mild, neutral base that blends beautifully. Zucchini adds body and creaminess to the gazpacho without overpowering the other flavors, making it an ideal foundation for this refreshing cold soup.
Ripe Avocado – Provides healthy fats, potassium, and fiber while creating that signature creamy texture that makes this zucchini gazpacho so luxurious. Avocado adds richness and helps bind all the flavors together while contributing heart-healthy monounsaturated fats.
👩🍳 How to Make Zucchini Gazpacho
- To a small saucepan, add your garlic and shallots. Add 1 tbsp. Of water and on low heat bring to a light simmer. You do not want the garlic or the onion to brown, you simply want to help remove any bold flavors that are sometimes hard to digest when raw.
- Once your onions/garlic are translucent, around 2 minutes of cooking, you can add all your ingredients to a high-speed blender and blend till smooth. This may take up to 1-2 minutes.
- Once blended, transfer to bowls and top with some olive oil, fresh herbs and more pepper!
🪄 Tips and Tricks
- Blender Power: Use a high-speed blender for the smoothest, creamiest texture possible.
- Temperature: Serve chilled for the most refreshing experience on hot summer days.
- Seasoning: Taste and adjust salt, pepper, and acidity before serving for balanced flavors.
- Consistency: Add water gradually if you prefer a thinner gazpacho, or more vegetables for thickness.
🗒 Variations
- Zucchini: Cucumber works beautifully as a substitute and adds extra refreshing qualities to the soup.
- Tomatillos: Green tomatoes or even regular tomatoes can replace tomatillos if unavailable.
- Jalapeño: Adjust heat level with serrano peppers for more spice or bell peppers for no heat.
- Herbs: Use whatever fresh herbs you have – basil, mint, or cilantro all work wonderfully.
🗒 Best served with
- Summer Appetizers: Watermelon Skewers
- Quick and Easy Focaccia Bread
- Summer Pasta Salad with Maple Dijon Dressing
- Summer Salmon + Pasta with Tomatoes
👝 How to Store Leftovers
Store zucchini gazpacho in an airtight container in the refrigerator for up to 3 days. The flavors actually improve as they meld together overnight. Stir well before serving, as natural separation may occur.
🤔 Common Questions
Gazpacho is a cold soup made with raw, blended vegetables that originated in Spain and Portugal. It’s traditionally tomato-based but this zucchini version offers a fresh twist.
Absolutely! This zucchini gazpacho actually tastes better after chilling for a few hours or overnight as the flavors develop and meld together.
Briefly cooking the aromatics mellows their sharp bite while still maintaining fresh flavor, creating better balance in the final soup.
A regular blender works, but you may need to blend longer and strain the mixture for the smoothest texture.
Green peas provide heart-healthy minerals, avocado offers healthy fats and potassium, zucchini has antioxidants for digestion, and tomatillos add vitamin C and unique flavor.
It should be creamy but pourable – thicker than juice but thinner than smoothie consistency. Adjust with water as needed.
Freezing changes the texture significantly due to the avocado content, so it’s best enjoyed fresh or refrigerated.
Zucchini Gazpacho
Ingredients
- 2 large cloves of garlic finely chopped
- 1 shallot finely chopped
- ½ cup oat milk
- 3 cups thawed green peas
- Half a large avocado
- 1 large zucchini peeled or unpeeled, chopped
- 1 large tomatillo
- Half a large jalapeno discarding the seeds
- A very large handful of fresh cilantro leaves
- 3-4 fresh mint leaves
- 2 tbsp. Olive oil
- 2 tbsp. Lemon juice
- 1 tsp sea salt
- ½ tsp fresh black pepper
Instructions
- To a small saucepan, add your garlic and shallots. Add 1 tbsp. Of water and on low heat bring to a light simmer. You do not want the garlic or the onion to brown, you simply want to help remove any bold flavors that are sometimes hard to digest when raw.
- Once your onions/garlic are translucent, around 2 minutes of cooking, you can add all your ingredients to a high-speed blender and blend till smooth. This may take up to 1-2 minutes.
- Once blended, transfer to bowls and top with some olive oil, fresh herbs and more pepper!
This was unreal. sooo easy as well. I added extra tomatillos.
Yes! What a good choice!
Ohhhh this looks fun! Perfect for summer.
It really is! And so delicious!