Overhead shot of Zucchini Noodle Gazpacho Cold Blender Soup in a bowl ready to eat.

Zucchini Noodle Gazpacho Cold Blender Soup

Course: Brunch/Dinner, Lunch, Soup
Cuisine: Canadian, Spanish
Keyword: Cold Soup, Gazpacho
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 237kcal
Author: Gloria | Homemade & Yummy
This Zucchini Noodle Gazpacho Cold Blender Soup is the perfect COLD meal on a HOT summer day. Easily made in minutes with the help of a blender. Garnished with zucchini noodles or call them zoodles if you wish. Delicious patio eating.
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Ingredients

Soup Ingredients:

  • 10 ounces sliced zucchini (skin on)
  • 6 ounces sliced cucumber (skin on)
  • 1/8 cup avocado oil
  • 6-8 fresh basil leaves
  • 1/2 ounce sun-dried tomatoes (in oil)
  • salt & pepper (to taste)
  • 1/4 cup sour cream

Garnishes:

  • zucchini noodles
  • pea shoots
  • parmesan crisps (crushed)
  • Italian flavoured olive oil

Instructions

  • Wash and slice the zucchini and cucumber and place into a blender.
  • Add the rest of the soup ingredients into the blender. If you are going to eat the soup right away, you may want to add a handful or two of ice to the blender as well. This will chill the soup as you blitz it.
  • Put the lid on and pulse until you reach your desired consistency.
  • If you like you can pour the soup into bowls, garnish with desired items and eat. 
  • I placed the soup in the fridge for an hour or so to chill. You can leave it in the blender or put it into a sealed container.
  • When ready to eat, pour the soup into serving bowls, add some zucchini noodles, pea shoots, crushed parmesan crisps and a few drops of Italian flavoured olive oil.
  • ENJOY!

Notes

This soup can be made the day before and kept in the fridge till ready to use. If you want a thinner soup, you can add a bit of water. 
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Nutrition

Calories: 237kcal | Carbohydrates: 12g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 1059mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1090IU | Vitamin C: 53.5mg | Calcium: 83mg | Iron: 2mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.