Summer is in full swing and in the face of the heat wave, it’s hard to find refreshing culinary solutions to eat more lightly. Zucchini as the main vegetable of the season offers a wide variety of recipes such as zucchini gazpacho. This is perfect to enjoy as an aperitif or during a holiday dinner. Quickly discover our 3 ideas for cold zucchini soup. from here !
What zucchini gazpacho recipes would you choose? 3 delicious culinary inspirations!
Cooking in the summer is not always easy. In fact, the heat discourages great culinary excursions. Among the quick and easy zucchini recipes, gazpacho has been gaining more and more popularity in recent years. It’s a good idea that will change a bit from the traditional zucchini fritters. Take advantage of that by drawing inspiration from our three recipes that will perfectly adapt to the sweltering summer heat of 2022.
Since in old pots we prepare small plates, here are the ingredients you will need for this classic recipe for zucchini gazpacho:
- 400 grams zucchini
- 1 onion
- 50 cl vegetable broth
- 1 lemon juice
- olive oil
- 3 sprigs of chives
- 1 lemon
- Salt and Pepper
Shall we prepare? On your marks, ready? go ahead! First, wash the zucchini, dry it and cut it into rings. Then peel and chop the onion. Fry it in 1 tablespoon of uncolored olive oil in a casserole dish. Next, add the zucchini and vegetable broth. Then bring the mixture to a boil and simmer for 10 minutes. Meanwhile, grease the lemon with running water, dry it and cut it into rings and then into quarters. Then wash, dry and chop the chives.
Now is the time to pour the zucchini mixture into the blender. Don’t forget to reduce the salt and give the pepper grinder a turn. Then blend until you get a smooth texture. Finally, let it cool and then put it in the fridge for an hour. When ready to serve, divide the gazpacho into cups. To add, sprinkle with chives and garnish with lemon wedges. Her feet are cold.
Modern Greek Recipe: Zucchini Gazpacho with Feta Cheese
A delicious recipe that will quench your thirst during summer. Zucchini is the perfect vegetable for this cold soup, as it contains a lot of water and pairs well with feta and basil.
- 600 grams zucchini
- 100 gm feta cheese
- Half a lemon (for juice)
- 1 onion
- 10 basil leaves
- 2 teaspoons grated parmesan cheese
- 1 vegetable broth cube
In a frying pan, fry the chopped onions with a little oil to caramelize. Then add the peeled and chopped zucchini and stir. Then add a cup of water, a broth cube, and simmer for 20 minutes. Turn off the heat and let it cool a little. Finally, in a blender, put the zucchini, feta cheese into pieces, lemon juice, Parmesan and basil. All you have to do is mix until you get a homogeneous mixture. To finish, pepper, salt and above all enjoy!
green zucchini gazpacho
Green gazpacho is a refreshing cold soup that has always been appreciated for its bright, colorful side and its selection of vegetable flavors. To complete your green gazpacho recipe, you will need a few additional ingredients:
- 2 ripe avocados
- 1 medium zucchini
- 4 green tomatoes
- 2 small slices of country bread or stale bread, slightly soaked in water for 10 minutes
- 1 green onion
- 1 small garlic clove
- Extra virgin olive oil
- 1 tablespoon sherry vinegar or lemon juice
- Salt and Pepper
- Few mint leaves
- 2 teaspoons sunflower or pumpkin seeds
- Few sprigs of chopped chives
First, peel the avocados, cut them into pieces and put them in the bowl of a blender or blender. Then add garlic and onion, then bread and vinegar. Then put zucchini pieces washed and cut into pieces. Next, wash the tomatoes and cut them into quarters. It’s time to mingle. Then add a little olive oil and salt. Mix again in batches until you get a smooth cream, more or less dense. Then dilute this with a little water. I hit the mark. Now, pepper and chill for at least two hours. Finally, serve chilled and garnished with sunflower seeds, chives, and mint. The final touch: an olive oil drizzle. Bon appetite !