Zucchini, Basil, and Cream Cheese Gazpacho

Refresh your palate with our Zucchini, Basil, and Cream Cheese Gazpacho, a perfect dish for hot summer days. This chilled soup combines the mild flavor of zucchini with the aromatic notes of fresh basil and the creamy texture of cream cheese. Easy to prepare and delightfully light, this gazpacho is ideal for a healthy lunch or a sophisticated starter. Follow our step-by-step recipe to create this refreshing and nutritious dish that will impress your guests.

(2)

Preparation 15 min
Rest 2 h 00
Baking 15 min
Servings For 4 persons
Level Débutant

Recipes > Appetizers > Zucchini, Basil, and Cream Cheese Gazpacho

Ingredients

Zucchinis : 500 grams
Fresh sheep cheese (Diced) : 60 grams
Yellow onion : 1
Vegetable stock : 50 centiliters
Salt : 1 pinch
Pepper : 1 pinch
Fresh basil (Leaves) : 10
Olive oil : 1 tablespoon
Yellow lemon : 1/2

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Preparation steps

Step 1
Chop onion coarsely.
Put the olive oil in a stewpot and sauté the onion (about 5 minutes).
It should be translucent and not colored.
Step 2
Peel and dice the zucchinis.
Add them to the onion and pour in the vegetable stock.
Simmer for 10 min.
Zucchini pieces should be tender.
Step 3
When the zucchinis are cooked, allow to cool and place the stock and vegetables in the blender.
Add the cheese cubes, the juice of half a lemon and the basil leaves.
Blend until smooth and lump-free.
Adjust the seasoning by adding a pinch of salt and a turn of the pepper mill.
Step 4
Refrigerate for at least 2 hours.
Before serving, add a drizzle of olive oil and a few basil leaves for a pretty presentation.

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Zucchini, Basil, and Cream Cheese Gazpacho

Ingredients

Zucchinis : 500 grams
Fresh sheep cheese (Diced) : 60 grams
Yellow onion : 1
Vegetable stock : 50 centiliters
Salt : 1 pinch
Pepper : 1 pinch
Fresh basil (Leaves) : 10
Olive oil : 1 tablespoon
Yellow lemon : 1/2

Preparation steps

Chop onion coarsely.
Put the olive oil in a stewpot and sauté the onion (about 5 minutes).
It should be translucent and not colored.
Peel and dice the zucchinis.
Add them to the onion and pour in the vegetable stock.
Simmer for 10 min.
Zucchini pieces should be tender.
When the zucchinis are cooked, allow to cool and place the stock and vegetables in the blender.
Add the cheese cubes, the juice of half a lemon and the basil leaves.
Blend until smooth and lump-free.
Adjust the seasoning by adding a pinch of salt and a turn of the pepper mill.
Refrigerate for at least 2 hours.
Before serving, add a drizzle of olive oil and a few basil leaves for a pretty presentation.