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Have you already swallowed liters of tomato gazpacho and are looking for new flavors to end the summer? Do not look any further ! Why not bet on a zucchini-based version that you can customize according to your tastes and mood. This fairly neutral vegetable in taste makes it easy to play with flavors. Let’s discover together five zucchini gazpacho ideas that will brighten your palate and make you rediscover this iconic cold soup.

  • 4 medium zucchini, washed and cut into pieces
  • 1 medium onion, chopped
  • 3 tablespoons of olive oil
  • 600ml vegetable stock
  • Juice of a lemon
  • Salt and pepper, to taste
  1. In a large saucepan, heat the olive oil over medium heat. Add the onion, then sauté until tender and lightly browned.
  2. Add the zucchini pieces and sauté them for a few minutes until they begin to soften.
  3. Pour the vegetable broth into the pan. Bring to the boil, then reduce the heat and simmer for about 15-20 minutes, until the courgettes are completely cooked.
  4. Remove the pan from the heat and let cool slightly. Use an immersion blender or a traditional blender to puree the mixture until smooth.
  5. Stir in lemon juice, salt and pepper. Taste and adjust seasonings to your preference.

Once you master the basic recipe, that’s where your creativity comes into play!

What better way to start than a zucchini gazpacho with basil? This subtle variation adds a herbaceous freshness to the sweetness of zucchini. Basil, the star ingredient of the summer, harmonizes perfectly with the creamy texture of the soup. Add a few leaves when mixing the soup and serve a few chopped basil leaves and a tablespoon of cream cheese on the surface for a nice presentation.

If you don’t want to stray too far from the original, zucchini-tomato gazpacho is the perfect solution. By combining zucchini with tomatoes, you achieve a balance between sweetness and acidity.

Prepare to be surprised by the amazing pairing of zucchini feta and mint gazpacho. The feta adds a salty and creamy note while the mint brings an invigorating note of freshness. This gourmet and original combination will give character to your cold soup.

Gazpacho with raw zucchini helps to better preserve nutrients such as vitamin C. The trick to obtaining a homogeneous and creamy soup is to use almonds (without skin) to make the connection. It takes 100 g of almonds for 1 kg of zucchini. The result is stunning.

Let’s end on a high note with the gazpacho with roasted garlic cream. Roasted garlic adds incredible depth of flavor to this chilled soup, while the creamy texture of the zucchini softens the intensity of the garlic. To do this, simply roast a whole head of garlic cut in half crosswise and drizzle with a good drizzle of olive oil for 1 hour at 180°C. Then simply squeeze the head to recover the candied pulp. You will see, it is a concentrate of flavor.


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