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Cucumber and Zucchini Gazpacho with Sun Dried Tomatoes

Cucumber and Zucchini Gazpacho with Sun Dried Tomatoes

Hannah
A perfect summertime soup to cool you down and showcase those garden veggies! The versatile base would be great for many herbs!!
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Appetizer, Lunch, Soup
Cuisine French, Italian, Mediterranean
Servings 2

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!
Keyword Cucumber, Fresh, Gazpacho, Healthy, Keto, Low-carb, Sun-dried tomato, vegetarian, zucchini