Best 9 Zucchini Gazpacho With Basil Cream Recipes

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Take a culinary journey to the vibrant flavors of the Mediterranean with our guide to crafting the perfect zucchini gazpacho with basil cream. This chilled soup is a summer delight, bursting with the freshness of zucchini, zesty tomatoes, and aromatic herbs. The creamy basil sauce adds a smooth and herbaceous layer, creating a delectable balance of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a home cook looking to impress, this article will provide you with all the essential tips and tricks to create a memorable dining experience.

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

7-MINUTE SAUTEED ZUCCHINI WITH GARLIC & BASIL



7-Minute Sauteed Zucchini with Garlic & Basil image

The easiest, quickest side ever. Zucchini sauteed with garlic until tender, then finished off with a sprinkle of basil. So simple, so delicious - and in just 7 minutes, to boot!

Provided by Kare for Kitchen Treaty

Time 7m

Number Of Ingredients 5

2 teaspoons olive oil
1 medium clove garlic (minced)
1 pound zucchini (about 2 medium zucchini, sliced into coins (halved if large))
Pinch salt & pepper
5-6 basil leaves

Steps:

  • Place a medium saute pan over medium heat. When hot, add the olive oil and then the garlic. Cook, stirring frequently, for one minute. Add the zucchini along with a pinch or two of salt and black pepper. Saute, stirring occasionally, until bright green and fork tender, 3-4 minutes. Remove from heat and top with basil leaves. Add additional salt and pepper if desired. Serve.

MIXED BERRY GAZPACHO WITH BASIL



Mixed Berry Gazpacho with Basil image

Provided by Michael Laiskonis

Yield Makes 4 servings

Number Of Ingredients 10

3 cups mixed berries (about 1 pound); if using strawberries, cut into 1/2" pieces
2 tablespoons sugar
1 tablespoon fresh orange juice
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
1 sprig basil, torn into pieces, plus small leaves for garnish
Extra-virgin olive oil (for drizzling)
Freshly ground black pepper
Vanilla ice cream

Steps:

  • Combine first 6 ingredients and basil sprig in a medium heatproof bowl; toss to coat. Cover with plastic wrap. Place over a large saucepan of simmering water; cook for 10 minutes.
  • Let cool for 15 minutes. Chill until cold, about 4 hours. DO AHEAD: Berry gazpacho can be made 1 day ahead. Keep chilled.
  • Divide fruit and juices among bowls; drizzle with oil, garnish with basil leaves and pepper, and top with a scoop of ice cream.

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 BASIL CRèME FRAîCHE



Gazpacho with Basil Crème Fraîche image

Nothing feels, tastes or shouts summer more than this refreshing melange of tomatoes with just a touch of other veggies.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 6h45m

Yield 4

Number Of Ingredients 15

4 large tomatoes, seeded, chopped (4 cups)
2 large red bell peppers, chopped (3 cups)
2 medium cucumbers, peeled, chopped (2 cups)
2 medium celery stalks, diagonally sliced (1 cup)
8 medium green onions, sliced (1/2 cup)
4 cups tomato juice
1/4 cup red wine vinegar
2 to 3 teaspoons red pepper sauce
1/2 teaspoon freshly ground pepper
1/2 teaspoon Worcestershire sauce
2 cloves garlic, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
1/2 cup herb-flavored croutons, if desired
2/3 cup crème fraîche or sour cream
1/4 cup chopped fresh basil leaves or 2 teaspoons dried basil leaves

Steps:

  • In large bowl, mix all gazpacho ingredients except croutons until well blended. Cover and refrigerate 4 to 6 hours to blend flavors, stirring occasionally.
  • In small bowl, mix crème fraîche and basil. Stir gazpacho; ladle into serving dishes. Top each serving with basil crème fraîche and croutons.

Nutrition Facts : Calories 240, Carbohydrate 46 g, Cholesterol 15 mg, Fat 1/2, Fiber 10 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 950 mg

GAZPACHO



Gazpacho image

Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.

Provided by Kara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 2h20m

Yield 10

Number Of Ingredients 14

4 cups tomato juice
1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
¼ cup chopped fresh parsley
1 teaspoon white sugar
salt and pepper to taste

Steps:

  • In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 304.8 mg, Sugar 5.8 g

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 GAZPACHO WITH BASIL CREAM



Zucchini Gazpacho with Basil Cream image

This is my variation on a recipe I found in a magazine. Garnish soup with fresh basil leaves and a drizzle of olive oil to serve.

Provided by Rosemarie Yandoli-Smith

Categories     Zucchini Soup

Time 1h15m

Yield 4

Number Of Ingredients 8

2 cucumbers, sliced
2 zucchini, sliced
1 small onion, roughly chopped
¾ cup olive oil
½ cup torn basil leaves
⅓ cup lemon juice
¼ cup heavy whipping cream
salt and ground black pepper to taste

Steps:

  • Blend cucumbers, zucchini, onion, olive oil, basil leaves, and lemon juice together in a blender until smooth; add cream, salt, and pepper and pulse until smooth.
  • Refrigerate soup until chilled, at least 1 hour.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 11 g, Cholesterol 20.4 mg, Fat 46.3 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 9.1 g, Sodium 16.3 mg, Sugar 4.6 g

ZUCCHINI " PASTA" WITH BASIL CREAM



Zucchini

This is another quick but delicious veggie side dish for dinner. I'm not sure where I got the recipe, but I enjoy it more the next day as leftovers!

Provided by bmxmama

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup chicken stock
2 garlic cloves, minced
1 pinch cayenne pepper
1 small carrot, cut into julienne strips
4 large zucchini, cut into 1/8 x 5-inch strips
1 tablespoon fresh basil, minced (has to be FRESH!)
1/4 cup parmesan cheese
1/4 cup mozzarella cheese, grated
1/4 cup half-and-half
salt and pepper, to taste

Steps:

  • In a large skillet, heat stock, garlic and cayenne pepper to boiling high heat.
  • Add zucchini, cover, and cook until tender 1-2 minutes.
  • *At the last 30 seconds of cooking the zucchini add carrots if you like them a little tender.*.
  • Drain off liquid.
  • Add remaining ingredients to pan and toss until cheese melts.
  • Serve immediately.

BASIL ZUCCHINI



Basil Zucchini image

Simple healthy side for 2. Add a little red pepper flakes to the oil as it heats to get this a kick. I also use Crookneck Squash in making this.

Provided by Charlotte J

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

1 teaspoon olive oil
1 medium zucchini or 3 small zucchini, thinly sliced
3 tablespoons fresh basil, chopped
2 garlic cloves, minced
salt and pepper

Steps:

  • Heat the oil in a medium non-stick skillet.
  • Stir fry the zucchini until it is just tender.
  • Add the basil and garlic near the end of the cooking time.
  • Salt and pepper to taste.

Tips:

  • Choose the freshest zucchini possible. This will ensure the best flavor and texture in your gazpacho.
  • Don't peel the zucchini. The skin is packed with nutrients and adds a beautiful green color to the soup.
  • Use a variety of herbs in your basil cream. This will give the soup a more complex flavor. Some good options include basil, thyme, and oregano.
  • Don't be afraid to experiment with different toppings. Some good options include croutons, diced avocado, and crumbled goat cheese.
  • Serve the gazpacho chilled. This will help to bring out the flavors of the soup.

Conclusion:

Z Tujuanuςhini gazpacho with basil cream is a refreshing and delicious summer soup that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its bright green color and vibrant flavor, this soup is sure to impress your friends and family.

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