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You are here: Home / Recipes / Zucchini Noodle Gazpacho Cold Blender Soup

Zucchini Noodle Gazpacho Cold Blender Soup

June 16, 2020 *Updated* July 6, 2021 / By: Gloria Duggan | Homemade & Yummy 128 Comments

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Recipe Jump

Nothing beats cold soup recipes for summer. Zucchini Noodle Gazpacho is a blender soup perfect for lunch, or an appetizer for a bbq party.

Fresh zucchini and cucumber, and a few simple ingredients, along with the help of a blender, create a thick, creamy gazpacho soup. Top it off with some fun zucchini noodles and parmesan crisps. Summer eating is easy and fun. Try these zucchini burgers too.

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

The best part is, this cold soup recipe is made in just a few short minutes. After all, I would rather be enjoying sunny weather than spending time in the kitchen. Wouldn’t you?

This zucchini soup will certainly be a welcome rotation during the summer months. In fact, I need to check out more gazpacho recipes.

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You can never have too summer squash recipes, and I LOVE making zucchini noodles too. Do you call them noodles or zoodles? I refer to them both ways. Check out my Greek Zoodle Salad, or Zucchini Noodles with Shrimp.

Raw zucchini is delicious and a great summer vegetable to enjoy in so many tasty recipes. Have you tried pickled zucchini ribbons? Such a great summer condiment. Super easy homemade refrigerator pickles.

RECIPE and INSTRUCTIONS for this easy gazpacho blender soup can be found at the bottom of this post.

Ingredients Shopping List

A few simple ingredients are all that’s needed to make this simple gazpacho soup recipe.

  • sliced zucchini (skin on)
  • sliced cucumber (skin on)
  • basil leaves
  • avocado oil
  • sun-dried tomatoes
  • salt & pepper
  • sour cream
  • zucchini noodles (for garnish)
  • pea shoots (for garnish)
  • parmesan crisps (for garnish)
  • Italian flavoured olive oil (for garnish)

What Is Gazpacho?

I will straight up you tell you this is my first time making and eating gazpacho. Can you believe it? I guess I was still in the mindset that soup has to be HOT not cold.

Gazpacho soup ingredients layered in the blender.

Gazpacho is a cold soup that originated in Spain. For some strange reason, I thought it came from Italy. You can learn something new in the food world every day.

It contains a mixture of uncooked veggies, seasonings, and spices. You can also add nuts, breadcrumbs, yogurt, or sour cream to make it creamy.

It usually contains a tomato base. This recipe is a twist on the classic.

Overhead shot of the blended soup ingredients.

Some cookbooks classify gazpacho as a salad. Traditionally served as an appetizer.

Whatever class you want to put gazpacho in, I have finally found out it tastes DELICIOUS! I mean how can you not love it, especially this easy gazpacho recipe? Throw everything in a blender and call it dinner.

Cold zucchini soup in a white bowl.

How To Make Zucchini Gazpacho

This has got to be the easiest soup ever. Have you ever made blender soup? So good.

In fact, when I make Cauliflower Blender Soup, or Pumpkin Soup in the blender, they taste like I have been simmering them all day long.

Garnishing the soup with zoodles and a drop of oil.

In a few short minutes, your soup is ready.

  • Place all ingredients into a blender
  • Blitz until smooth
  • Chill until ready to serve
  • Garnish
  • Enjoy!!

You can eat it right away if you like. but I prefer to get it nice and chilled. Perfect for making the day before. If you want to eat it right away, you can add some ice in the blender along with the other ingredients.

I will say, you need a REALLY good blender for the best results. An immersion blender works well too.

 zucchini gazpacho garnished with zucchini noodles, parmesan crips, pea shoots and olive oil.

Summer meals should be easy and delicious. This is the best gazpacho recipe ever. Give it a try and see for yourself.

Looking for a few more cold soups to try? Here are a few:

  • Cold Beet Soup
  • Ajoblanco
  • Chilled Corn and Crab Bisque

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Zucchini Noodle Gazpacho Pin Image


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

Zucchini Noodle Gazpacho Cold Blender Soup

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.
5 from 62 votes
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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 Duggan | Homemade & Yummy

Ingredients

Soup Ingredients:

  • 10 ounces sliced zucchini (skin on)
  • 6 ounces sliced cucumber (skin on)
  • ⅛ cup avocado oil
  • 6-8 fresh basil leaves
  • ½ ounce sun-dried tomatoes (in oil)
  • salt & pepper (to taste)
  • ¼ cup sour cream

Garnishes:

  • zucchini noodles
  • pea shoots
  • parmesan crisps (crushed)
  • Italian flavoured olive oil
US Customary – Metric

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!

Nutrition Information

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

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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Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.
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MEET THE AUTHOR

Gloria Duggan is the author for Homemade & Yummy, where she creates fun and easy recipes. She is also a brand ambassador/influencer for well-known companies. Gloria has judged food competitions and has posted about local food events. Gloria's work has been featured in magazines, and she has been interviewed on several podcasts. Read More…

Reader Interactions

Comments

  1. LaKita

    June 29, 2020 at 8:07 am

    This zucchini noodle gazpacho looks so refreshing and delicious! Love how simple it is to make and it is absolutely the perfect recipe for the current hot summer weather we are having.

    Reply
    • Gloria | Homemade & Yummy

      June 30, 2020 at 8:50 am

      Yes this is the perfect summer soup.

  2. Natalie

    June 29, 2020 at 6:55 am

    I never tried gazpacho. Can you believe that?! But this looks really tempting. I love how refreshing this looks. I think I’m going to give this a try.

    Reply
    • Gloria | Homemade & Yummy

      June 30, 2020 at 8:50 am

      I can believe it….this was the first time I tried it too. This is a keeper.

  3. Jo

    June 28, 2020 at 11:28 pm

    Absolutely love gazpacho on hot afternoons. It’s so refreshing, nurishing and filling at the same time. Love those zucchini noodles here.

    Reply
    • Gloria | Homemade & Yummy

      June 30, 2020 at 8:51 am

      This is fun to make…easy and delicious.

  4. Kari Brown

    June 28, 2020 at 8:58 pm

    Yum! Looks refreshing, easy to make and perfect for a hot summer day!

    Reply
    • Gloria | Homemade & Yummy

      June 30, 2020 at 8:51 am

      Perfect for summer eating …. easy and delicious.

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