Zucchini Gazpacho With Basil and Yogurt

All you need to make this soup is a blender. Combine the ingredients, blitz, and enjoy!

zucchini-gazpacho-basil-yogurt
Photo by Danny Kim
Zucchini Gazpacho With Basil and Yogurt 3.1 59 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 439 calories
    • Fat 42 g
    • Sat Fat 6 g
    • Cholesterol 4 mg
    • Sodium 512 mg
    • Protein 4 g
    • Carbohydrate 16 g
    • Sugar 8 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 111 mg
All you need to make this soup is a blender. Combine the ingredients, blitz, and enjoy!

Ingredients

  1. Check 4 scallions, chopped
  2. Check 3 cucumbers, sliced
  3. Check 2 zucchini, sliced
  4. Check 3/4 cup olive oil, plus more for drizzling
  5. Check 1/2 cup fresh basil leaves, plus more for serving
  6. Check 1/3 cup fresh lemon juice
  7. Check 1/2 cup plain yogurt (not Greek), plus more for serving
  8. Check kosher salt and black pepper

Directions

  1. Puree the scallions, cucumbers, zucchini, oil, basil, and lemon juice in a blender until smooth.
  2. Add the yogurt and 1 teaspoon each salt and pepper and pulse to combine.
  3. Serve topped with additional yogurt, torn basil, and pepper. Drizzle with olive oil.