Zuchini gaspacho

Zuchini gaspacho

Share your picture

Share your masterpiece with the community!
.jpg, .png files accepted, 2 Mo max.



  • The User is responsible for its contents and must ensure the possession of all intellectual and industrial property rights, or otherwise, the authorizations and licenses relating to the elements that it uses, disseminates and publishes on this site.
  • It is not possible to use a logo/image without any rights or an advertisement.
  • The User is informed that any allegation or imputation of a fact which affects the honor or the reputation of the person or the body to which the act is attributed constitutes defamation.
  • Slanderous, abusive or racist statements about a person, can lead to a ban and criminal prosecution. Obscene, pronographic and violent content is also prohibited.

    For further information on our terms of Use et Privacy, please click here.

1 Star2 Stars3 Stars4 Stars5 Stars

No Ratings Yet

Loading...

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
Posted on

Ingredients

Metric US
onion
2
Zucchini
1 kilogram
Vegetable stock cube
2
Fresh mint
2 branches
salt and pepper
fresh cream
3 tablespoons
Olive oil
  1. Peel and mince the onions and sauté in a casserole dish with a little olive oil.
  2. Then add the zucchini, stock cubes and water to the height then bring to the boil.
  3. Leave to simmer for 10 minutes.
  4. Drain the zucchini and crush them in a hand blender, adding 8 mint leaves and a drizzle of olive oil.
  5. Then pour in the cooking broth until a smooth mixture is obtained.
  6. Correct the seasoning and add a little fresh cream or diced feta, according to your taste.
  7. Serve in bowls and garnish with mint leaves.
1 Star2 Stars3 Stars4 Stars5 Stars

No Ratings Yet

Loading...
Preparation time
10 min
Cooking time
10 min
Difficulty
easy
Serves
8 people
Meal cost
$
Meal course
Appetizers
Starters
Verrines
Posted by
Posted on

Ingredients

Metric US
onion
2 units
Zucchini
1 kilogram
Vegetable stock cube
2 units
Fresh mint
2 branches
salt and pepper
fresh cream
3 tablespoons
Olive oil
Report this recipe

What you'll need to carry out this recipe

Some yummy recipes you might enjoy as well

No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *

*
*