Go Back
–+ servings

Zucchini-Basil Gazpacho

Course: amuse-bouche
Cuisine: French
Keyword: gaspacho, summer recipe
Prep Time: 10 minutes
Cook Time: 0 minutes
0 minutes
Servings: 8
Calories: 15kcal
Cost: $1
Fresh and unexpectedly delicious

Equipment

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

Ingredients

Zucchini-Basil Gazpacho

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

Instructions

  • Scoop out cooked zucchini pulp and refrigerate.

Zucchini-Basil Gazpacho

  • 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.
  • Fill shot glasses and freeze the gazpacho for 30 minutes before serving.
  • Serve super cold with a drizzle of basil oil. Enjoy!
    zucchini-basil gazpacho
  • Stuffed Zucchini With Bulgur and Tapenade

Nutrition

Serving: 70g | Calories: 15kcal
Print Recipe