Squash Soup Recipe ⟶ Zucchini Gazpacho with Basil Cream

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.

Recipe by:
Calories:453.1
Zucchini Gazpacho with Basil Cream
Prep:15m
Ready in:1h 15m
Serving:4 servings

Ingredients

  • 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

Cooking Directions

  1. 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.
  2. Refrigerate soup until chilled, at least 1 hour.
Scallions can be substituted for the onion. Half-and-half can be substituted for the cream.

Nutrition Facts

  • calories453.1
  • carbohydrateContent11 g
  • cholesterolContent20.4 mg
  • fatContent46.3 g
  • fiberContent1.8 g
  • proteinContent2.4 g
  • saturatedFatContent9.1 g
  • sodiumContent16.3 mg
  • sugarContent4.6 g
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