Zucchini-Basil Gazpacho

This Zucchini Gazpacho is the easiest ever and so satisfying—the ideal summer amuse-bouche. Made with the extracted cooked zucchini pulp saved from my latest stuffed zucchini recipes, it’s a brilliant way to reduce waste while creating something fresh and delicious. All you need is a high-powered blender to whip it into a silky, chilled soup, finished with a vibrant drizzle of basil oil. Light, refreshing, and effortlessly elegant, it’s summer in a shot glass!

Zucchini-Basil Gazpacho

Course: amuse-bouche

Cuisine: French

Keyword: gaspacho, summer recipe

Prep Time: 10

Cook Time: 0

Servings:

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!
Stuffed Zucchini With Bulgur and Tapenade