Cucumber and Zucchini Gazpacho with Sun Dried Tomatoes
A perfect summertime soup to cool you down and showcase those garden veggies! The versatile base would be great for many herbs!!
Keepin’ it cool. Soup is often thought of as the leaves start to change and the weather dips-a warm, comfort food. But, I have really come to love cold summer soups! They are refreshing to eat, and usually quite easy to make, since they often do not require cooking. This soup comes together almost like a smoothie, and a great treat for a light lunch!
Be creative! I love cooking with cucumber and zucchini because, on their own, they are fairly neutral, so they take on the flavors of anything I create! Here, I add sun dried tomatoes, lemon, and garlic, which brings out a little zing. The basil is present, but takes a backseat support role here. If you have lots of herbs growing, use whatever is available! This could be wonderful with oregano and thyme, or mint and rosemary. Go wild!
WARNING! Lots of recipe ideas! But it’s just that time of year…
Sugar Snap Pea and Cucumber Salad with Lemon Herbed Cheese
Sautéed Snap Pea and Cucumber Salad
Charred Cucumber and Onion Salad over Arugula Greens
Cucumber Noodle Salad with Strawberry, Mint and Basil
Sautéed Snap Pea and Cucumber Salad
Roasted Zucchini Salad with Spicy Soy and Bacon
Zucchini Noodle Salad with Smoked Salmon and Artichokes
Zucchini Taco Boats with Spicy Serrano Pepper Queso Sauce
Sautéed Zucchini with Avocado Feta Cream Sauce
Lyonnaise Ham and Zucchini Hash
Creamy Zucchini Kale Soup with Roasted Garlic
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Cucumber and Zucchini Gazpacho with Sun Dried Tomatoes
Equipment
- Blender
- Kitchen knife
- Dish with lid for refrigeration
Ingredients
- 1 medium Zucchini
- 1/2 large Cucumber
- 1 clove Garlic
- 1/3 cup Sun Dried Tomatoes
- 2 tsp Olive Oil
- 1/2 squeezed Lemon
- 6 leaves Fresh Basil
- 2 tbs Sour Cream or yogurt if not keto
- Salt and Pepper
Instructions
- Leaving skin on, cube cucumber and zucchini and place in blender.
- Squeeze lemon and add olive oil to blender.
- Mince a clove of garlic and roughly chop basil leaves, also adding.
- Finally, add sun dried tomatoes, sour cream, salt and pepper and blend until smooth, adjusting seasoning to taste.
- Place in a container and chill for at least an hour before serving. Garnish with additional basil leaves, sour cream, drizzle of olive oil, or lemon wedge. Enjoy!
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