Zucchini Gazpacho with Basil Cream recipe
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- 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
Nutrition Info
- 453.1 caloriescarbohydrate: 11 gcholesterol: 20.4 mgfat: 46.3 gfiber: 1.8 gprotein: 2.4 gsaturatedFat: 9.1 gservingSize: -sodium: 16.3 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Gazpacho with Basil Cream
Directions
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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.
Refrigerate soup until chilled, at least 1 hour.