Summer is in full swing and in the face of the heat wave it is difficult to find refreshing culinary solutions to eat lighter. Zucchini as the star vegetable this season offers a wide range of recipes such as zucchini gazpacho. This is perfect to enjoy as an appetizer or during a holiday dinner. Quickly discover our 3 ideas for cold soups made with zucchini. It’s over here!
What recipes for zucchini gazpacho to choose? 3 delicious culinary inspirations!
Cooking in summer is not always easy. In fact, the heat is not conducive to great culinary flights of fancy. Of quick and easy zucchini recipes, gazpacho has become increasingly popular in recent years. It’s a good idea that will change a bit. traditional zucchini fritters. Take advantage of it by being inspired by our 3 recipes that will adapt perfectly to the intense heat of this summer 2022.
Since it’s in old pots that we make small plates, here are the ingredients you’ll need for this classic zucchini gazpacho recipe:
- 400 g courgettes
- 1 onion
- 50 cl of vegetable broth
- 1 lemon juice
- Olive oil
- 3 sprigs of chives
- 1 citron
- Salt and pepper
Do we prepare? On your marks, ready? Let’s go! First, wash, dry and cut the courgettes into rings. Then peel and chop the onion. Brown it in a tablespoon of uncolored olive oil in a saucepan. After that, add zucchini and vegetable broth. Then bring to a boil and simmer for 10 minutes. Meanwhile, brush the lemon under running water, pat dry and cut into rings, then into quarters. Then wash, dry and chop the spring onions.
Now is a good time to pour the zucchini mixture into a blender. Don’t forget to lightly salt and give the pepper mill a spin. Then mix until you get a smooth texture. Finally, let cool and refrigerate for 1 hour. When ready to serve, divide the gazpacho into glasses. To top it off, sprinkle with chives and garnish with lemon wedges. Serve cold.
The trendy Greek recipe: zucchini gazpacho with feta cheese
A delicious recipe that will quench your thirst during the summer. Zucchini is the ideal vegetable for this cold soup as it contains a lot of water and goes great with feta and basil.
- 600 g courgettes
- 100g feta
- Half a lemon (for the juice)
- 1 onion
- 10 Basil leaves
- 2 teaspoons grated Parmesan cheese
- 1 cube of vegetable broth
In a pan, brown the chopped onion with a little oil to caramelize it. Then add the peeled and chopped zucchini and sauté. Then add a glass of water, a bouillon cube and cook over low heat for 20 minutes. Turn off the heat and let cool slightly. Finally, in the blender, put the zucchini, the feta cheese in small pieces, the lemon juice, the Parmesan and the 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 is always appreciated for its colorful and cheerful side and its anthology of vegetable flavors. to carry out your green gazpacho recipeyou will need a few more ingredients:
- 2 ripe avocados
- 1 medium zucchini
- 4 green tomatoes
- 2 small slices of country bread or stale bread, lightly soaked in water for 10 minutes
- 1 spring onion
- 1 small garlic clove
- extra virgin olive oil
- 1 tablespoon sherry vinegar or lemon juice
- Salt and pepper
- Some mint leaves
- 2 teaspoons pumpkin or sunflower seeds
- A few sprigs of chopped chives
First, peel the avocados, cut them into pieces and put them in the glass of a mixer or blender. Next, add the garlic, onion, then the bread and vinegar. Next, put the pieces of zucchini washed and cut into pieces. After that, wash and cut the tomatoes into quarters. Now it’s time to mix. Then add a splash of olive oil and salt. Beat again in jets until you obtain a homogeneous cream, more or less dense. Then dilute this with some water. You have hit the target. Now, salt and pepper and chill for at least two hours. Finally, serve cold, garnished with sunflower seeds, chives and mint. The final touch: a splash of olive oil. Bon Appetite !