Zucchini gazpacho is a tasty cold soup, delicious and easy to make.
Gazpacho is a dish of Spanish origin, a cold soup made from raw vegetables, stale bread soaked in water, and spices, all blended together until a delightful cream is obtained to be served cold, a perfect dish for the hottest days of summer! The most well-known version is based on tomatoes, peppers, and cucumbers, but variants with other types of vegetables are also irresistible.
Read on to learn how to make zucchini gazpacho with the easy recipe below, as usual, right after the photo 😉
You might also be interested in the following Spanish recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs zucchini
- Half leek (or one clove of onion)
- 3 slices rustic bread (only the crumb)
- 2.7 tbsps apple cider vinegar
- extra virgin olive oil
- salt
Preparation of zucchini gazpacho
Break the bread into pieces.
Put the apple cider vinegar in a deep dish, add two tablespoons of water and mix, then add the pieces of bread and let them soak.
Wash the zucchini, trim them, and cut them into slices.
Chop the leek.
In a large pan, heat a bit of extra virgin olive oil and sauté the leek, then add the zucchini slices and cook for about ten minutes, stirring often until the zucchini are tender, then season with salt and turn off the heat.
Blend the soaked bread with the vinegar and zucchini (keeping a few slices aside for decoration) until you get a smooth cream, adding a little water if needed.
Adjust the salt in your zucchini gazpacho and keep it in the refrigerator until serving, decorating it with some reserved zucchini slices and a few fresh basil leaves as desired.
Notes
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