Zucchini Gazpacho

Preparation info
  • Makes 5 cups 1.25 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

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.


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


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