Zucchini Gazpacho Recipes

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ZUCCHINI GAZPACHO



Zucchini Gazpacho image

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

2 large green zucchini
2 cups (47 cl) water
¾ cup (15 cl) milk
2 tbsp fresh goat cheese or other fresh cheese
4 tbsp heavy cream to serve (optional)
1 tbsp olive oil
1 lemon, juiced
2 handfuls edible flowers for decoration (borage flowers used)
1 handful basil leaves
2 handfuls chopped chives
Guérande salt and pepper

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

GAZPACHO



Gazpacho image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 18

2 cloves garlic
1/2 red onion
5 Roma tomatoes
2 stalks celery
1 large cucumber
1 zucchini
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons sugar
Several dashes hot sauce
Dash salt
Dash black pepper
4 cups good-quality tomato juice
1 pound shrimp, peeled and deveined
Avocado slices, for serving
2 hard-boiled eggs, finely minced
Fresh cilantro leaves, for serving
Crusty bread, for serving

Steps:

  • Mince up the garlic, cut the onion into slices, and dice up the tomatoes, celery, cucumber and zucchini. Throw all the garlic, all the onion, half of the remaining diced vegetables and the oil into the bowl of a food processor or, if you like, a blender.
  • Splash in the vinegar and add the sugar, hot sauce, salt and pepper. Finally pour in 2 cups of the tomato juice and blend well. You'll basically have a tomato base with a beautiful confetti of vegetables.
  • Pour the blended mixture into a large bowl and add in the other half of the diced vegetables. Stir it together. Then stir in the remaining 2 cups tomato juice. Give it a taste and make sure the seasoning is right. Adjust as needed. Refrigerate for an hour if possible.
  • Grill or saute the shrimp until opaque. Set aside.
  • Ladle the soup into bowls, add the grilled shrimp and garnish with avocado slices, egg and cilantro leaves. Serve with crusty bread on the side.

Nutrition Facts : Calories 214 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 109 milligrams, Sodium 517 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 15 grams, Sugar 6 grams

THE BEST GAZPACHO



The Best Gazpacho image

Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you'll want to make all summer long.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h25m

Yield 4 servings

Number Of Ingredients 9

2 slices hearty white bread, crusts removed, diced (about 1 cup diced)
2 1/2 pounds vine-ripened tomatoes, cored and roughly chopped
1 English cucumber, 1/2 roughly chopped and 1/2 finely diced
1 red bell pepper, stemmed, seeded and roughly chopped
1 clove garlic, smashed
1/3 cup extra-virgin olive oil, plus more for serving
2 to 3 tablespoons sherry vinegar
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper

Steps:

  • Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
  • Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
  • Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.

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

ZUCCHINI GAZPACHO



Zucchini Gazpacho image

A perfect no-cook soup for a hot summer day! A great way to use and serve bountiful garden zucchini! The garbanzo beans add substance, texture, and protein too. Garnish with sour cream and freshly ground black pepper, if desired.

Provided by Maria

Categories     Zucchini Soup

Time 1h20m

Yield 4

Number Of Ingredients 10

2 cups shredded zucchini
1 onion, coarsely chopped
1 avocado - peeled, pitted, and coarsely chopped
½ cup canned garbanzo beans, drained
¼ cup apple cider vinegar
1 jalapeno pepper, seeded and minced
2 teaspoons lemon juice
1 clove garlic, smashed
¼ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or more to taste

Steps:

  • Combine zucchini, onion, avocado, garbanzo beans, apple cider vinegar, jalapeno pepper, lemon juice, garlic, salt, and pepper together in a bowl; chill in refrigerator for at least 1 hour.

Nutrition Facts : Calories 155 calories, Carbohydrate 19.4 g, Fat 7.9 g, Fiber 6.5 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 248 mg, Sugar 4.1 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

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