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.
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.
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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