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zucchini-basil gazpacho

Zucchini-Basil Gazpacho

Fresh and unexpectedly delicious
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Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Servings: 8
Course: amuse-bouche
Cuisine: French
Calories: 15
Ingredients Equipment Method Nutrition Video

Ingredients
  

Zucchini-Basil Gazpacho
  • 600 g Cooked zucchini pulp and seeds
  • 50 g Basil oil Recipe

Equipment

  • 1 High powered blender
  • 1 Ladle
  • 8 Shot glasses

Method
 

  1. Scoop out cooked zucchini pulp and refrigerate.
Zucchini-Basil Gazpacho
  1. Blend save zucchini pulp along with two tablespoons of basil oil, or sub it for a few basil leaves and olive oil. Season with salt, pepper and pulse.
  2. Fill shot glasses and freeze the gazpacho for 30 minutes before serving.
  3. Serve super cold with a drizzle of basil oil. Enjoy!
    zucchini-basil gazpacho
  4. Stuffed Zucchini With Bulgur and Tapenade

Nutrition

Serving: 70gCalories: 15kcal

Video

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