Best 7 Zucchini And Herb Gazpacho Recipes
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
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
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
Categories Soup/Stew Vegetable Sauté Vegetarian Quick & Easy Summer
Yield 6 servings
Number Of Ingredients 11
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
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
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
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
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
Categories Soup/Stew Herb Pepper Tomato No-Cook Low/No Sugar Summer Raw Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 15
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
Provided by Molly O'Neill
Categories appetizer, main course, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
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
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
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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