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Chilled zucchini basil gazpacho served with crispy croutons in a bowl

Chilled Zucchini Basil Gazpacho

A refreshing and nutritious chilled gazpacho made with zucchini, fresh basil, and crispy croutons, perfect for warm summer days.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Mediterranean, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium medium zucchinis About 1 lb / 450g
  • 1 cup packed fresh basil leaves About 0.9 oz / 25g
  • 2 cloves garlic, minced About 1 tsp
  • 3 tablespoons extra virgin olive oil 45 ml
  • 2 tablespoons freshly squeezed lemon juice 30 ml
  • 1 cup vegetable broth 240 ml
  • 2 cups cubed cornbread or rustic bread About 4.2 oz / 120g
  • Salt to taste
  • Freshly cracked black pepper to taste
  • Garlic powder for croutons (optional)

Method
 

Preparation
  1. Wash the zucchinis and cut off the ends. Chop them into roughly 1-inch pieces.
  2. Rinse the basil leaves and pat them dry.
  3. Preheat your oven to 375°F (190°C).
  4. Toss the bread cubes with 2 tablespoons of olive oil, a pinch of salt, and garlic powder if you’re using it.
  5. Spread the bread cubes evenly on a baking sheet and bake for 12-15 minutes, stirring halfway through, until they are golden brown and crunchy.
Blending
  1. In a blender, combine the chopped zucchini, basil leaves, minced garlic, 3 tablespoons of olive oil, lemon juice, and vegetable broth.
  2. Blend on high until the mixture is silky smooth, about 1-2 minutes. If the soup is too thick, add more broth or cold water.
Chilling and Serving
  1. Pour the soup into a bowl, season with salt and pepper to taste, and chill in the refrigerator for at least 1 hour.
  2. Serve the chilled soup in bowls, topped generously with crispy croutons. You can drizzle with olive oil and garnish with fresh basil leaves if you like.

Notes

Store any leftover soup in an airtight container in the refrigerator for about 2-3 days. Keep the croutons separate to maintain crispiness until ready to serve. For a thicker gazpacho, reduce the amount of broth. Roasting the zucchini before blending adds flavor. Feel free to experiment with other herbs like cilantro or mint.