Recipe : Zuchini gaspacho

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This gazpacho with a personal twist will always be as thirst-quenching if served very cold in a glass as an aperitif or as an ice cream as a starter. For a vegetarian or vegan version of this recipe, skip the chicken stock added to the cooking water of the zucchini and for a slimming or lactose-free diet, we avoid adding fresh cream of course!

Preparation time: 10 min
Cooking time: 10 min
Difficulty: easy
Serves: 8 people
Meal cost: $

Meal course: Appetizers
Starters
Verrines
Posted by: meremichele
Posted on: Thursday April 25th, 2019

Ingredients

Metric US

onion: 2; 2
Zucchini: 1 kilogram; 1 kilogram
Vegetable stock cube: 2; 2
Fresh mint: 2 branches; 2 branches
salt and pepper
fresh cream: 3 tablespoons; 3 tablespoons
Olive oil

Peel and mince the onions and sauté in a casserole dish with a little olive oil.
Then add the zucchini, stock cubes and water to the height then bring to the boil.
Leave to simmer for 10 minutes.
Drain the zucchini and crush them in a hand blender, adding 8 mint leaves and a drizzle of olive oil.
Then pour in the cooking broth until a smooth mixture is obtained.
Correct the seasoning and add a little fresh cream or diced feta, according to your taste.
Serve in bowls and garnish with mint leaves.