Best 7 Zucchini And Herb Gazpacho Recipes

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In the summer's warm embrace, when gardens teem with an abundance of plump zucchini and fragrant herbs, there is no dish more refreshing and delightful than a cool and vibrant zucchini and herb gazpacho. Picture a symphony of flavors: the delicate sweetness of zucchini harmonizing with the tangy zest of ripe tomatoes, the aromatic allure of fresh basil and thyme, the subtle bite of garlic and onion. This chilled soup is a symphony of simplicity, showcasing the best of summer's bounty, and it carries you away to a sun-drenched Mediterranean reverie with every sip.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI GAZPACHO



Zucchini Gazpacho image

Quick, easy and refreshing, this Zucchini Gazpacho is just the thing to cool you down on a hot summer's day.

Provided by Alice White Walker

Categories     Recipes

Yield 4

Number Of Ingredients 11

2 large green zucchini
2 cups (47 cl) water
¾ cup (15 cl) milk
2 tbsp fresh goat cheese or other fresh cheese
4 tbsp heavy cream to serve (optional)
1 tbsp olive oil
1 lemon, juiced
2 handfuls edible flowers for decoration (borage flowers used)
1 handful basil leaves
2 handfuls chopped chives
Guérande salt and pepper

Steps:

  • Dice the zucchini and place in a pot of boiling water. Provided you wash them well, leave the skin on for a more colourful, tastier soup. Cook over medium heat until they are tender (around 3-5 minutes). Drain and set to one side.
  • In a large bowl using a hand blender, blend the zucchini with the basil leaves, olive oil, milk, water, lemon juice and goat cheese.
  • Add salt and pepper to taste. Blend until smooth and serve with a drizzle of cream (optional), chopped chives and the edible flowers of your choice.
  • The soup can be kept chilled in the fridge.

Nutrition Facts : Calories 200, Fat 20 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.

HERBED GAZPACHO



Herbed Gazpacho image

For a unique first course, serve this colorful soup from Carole Benson, Cabazon, California. Chilled V-8 juice is the base for this soup that's chock-full of generous chunks of chopped tomatoes, green pepper and cucumber. "Garnish each bowl with shrimp for a fancy finish," suggests Carole.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10-12 servings (about 3 quarts).

Number Of Ingredients 12

1 can (46 ounces) V8 juice, chilled
1 can (14-1/2 ounces) Italian stewed tomatoes
3 medium tomatoes, chopped
1 medium green pepper, chopped
1 medium cucumber, chopped
1/2 cup Italian salad dressing
1/4 cup minced fresh parsley
4 to 6 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
Cooked chopped shrimp, optional

Steps:

  • In a large bowl, combine the first 11 ingredients. Cover and refrigerate for at least 1 hour. Garnish with shrimp if desired.

Nutrition Facts : Calories 85 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 781mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.

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

GAZPACHO WITH HERBS AND CHILES



Gazpacho with Herbs and Chiles image

Categories     Soup/Stew     Herb     Pepper     Tomato     No-Cook     Low/No Sugar     Summer     Raw     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

4 cups tomato juice
1 red onion, finely chopped (about 2 cups)
1 cucumber, halved, peeled, seeded, finely chopped (about 1 1/2 cups)
1 red bell pepper, finely chopped (about 1 cup)
1 yellow bell pepper, finely chopped (about 1 cup)
2 tomatoes, seeded, finely chopped (about 1 cup)
1/4 cup Champagne vinegar or white wine vinegar
1 1/2 tablespoons chopped seeded jalapeño chile
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 garlic clove, minced
3/4 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Mix all ingredients in large bowl. Cover and chill until cold, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated.)

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 HERB CASSEROLE



Zucchini Herb Casserole image

I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.

Provided by Debi Blair McGinness

Categories     Side Dish     Vegetables     Tomatoes

Time 55m

Yield 6

Number Of Ingredients 12

⅓ cup uncooked long grain white rice
⅔ cup water
2 tablespoons vegetable oil
1 ½ pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 ¼ teaspoons garlic salt
½ teaspoon basil
½ teaspoon sweet paprika
½ teaspoon dried oregano
1 ½ cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided

Steps:

  • Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
  • Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
  • Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 16.5 g, Cholesterol 39.5 mg, Fat 17.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 8.7 g, Sodium 628.3 mg, Sugar 3.8 g

Tips:

  • Choose the best zucchini: Look for medium-sized zucchini that are firm and heavy for their size. Avoid zucchini that are too large, as they may be woody.
  • Use a variety of herbs: This recipe calls for basil, oregano, and thyme, but you can use any combination of herbs that you like. Some other good options include parsley, cilantro, and mint.
  • Don't overcook the vegetables: The vegetables should be cooked until they are tender, but still have a little bit of crunch. Overcooking the vegetables will make the gazpacho mushy.
  • Chill the gazpacho thoroughly before serving: This will help the flavors to meld and develop. You can chill the gazpacho for at least 2 hours, or overnight.
  • Serve the gazpacho with your favorite toppings: Some popular toppings include croutons, diced cucumbers, chopped tomatoes, and a drizzle of olive oil.

Conclusion:

This zucchini and herb gazpacho is a refreshing and delicious way to enjoy the summer harvest. It's easy to make, and it's a great way to get your daily dose of fruits and vegetables. So next time you're looking for a light and healthy meal, give this gazpacho a try. You won't be disappointed!

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