Zucchini Gazpacho

Name: Zucchini Gazpacho
Yield: Makes 5 cups (1.25 l); 4 first-course servings
Cuisine: Italian
Ingredients: 1 medium red bell pepper, cored, seeded, deribbed and cut into ½-inch (.5-cm) dice; 3½ cups (800 ml) Zucchini Purée Soup Base, made with olive oil, or 3 pounds (1.4 kg) zucchini, trimmed, peeled, quartered lengthwise, and cut across into ½-inch (1-cm) lengths; Freshly ground black pepper, to taste; ½ cup (30 g) coarsely chopped basil; 1 medium rib celery, peeled and cut into ¼-inch (.5-cm) dice; 2 small tomatoes, seeded and cut into ¼-inch (.5-cm) dice; 2 tablespoons olive oil, if not using the zucchini base; 1½ tablespoons kosher salt, or to taste; 1 tablespoon fresh lemon juice; 4 large basil leaves, cut across into narrow strips, for serving

Preparation info

Makes 5 cups 1.25 l ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Somewhere between a salad and a soup is this cool refreshing thing for the hottest summer days—or, using the zucchini base, to remind you in winter that summer was there.

Ingredients

2 tablespoons olive oil, if not using the zucchini base
3½ cups (800 ml)

Europe
Asia
China
India
Italy
Milan
Genoa
Starter
Soup
Vegetarian
Gluten-free
Winter
Summer
Tuscany
Mediterranean

Method

If not using the zucchini base, in a medium stockpot, heat the oil. Add the zucchini and toss to coat in the oil. Lower the heat, cover, and cook, stirring occasionally, especially at the beginning, for 45 minutes, or until the zucchini is very soft. Remove from the heat. Cool slightly and pass through the fine disc of a food mill.

Combine all the ingredients except the lemon juice and