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Zucchini Noodle Gazpacho Cold Blender Soup

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Nothing beats cold soup on a hot day. Zucchini Noodle Gazpacho Cold Blender Soup is perfect for lunch, or a stress-free soup and salad dinner option. The best part is, this easy gazpacho recipe is made in just a few short minutes. After all, I would rather be enjoying that sunny weather than spending time in the kitchen. Wouldn’t you?

Fresh zucchini, 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.

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

This zucchini noodle gazpacho recipe will certainly be a welcome rotation during the summer months. You can never have too many zucchini 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.

What is Gazpacho?

Ok, 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. Even when I told my husband that I was going to give this gazpacho soup recipe a try, he gave me that “deer in the headlights look”. See he is in that mindset too.

Zucchini 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.

Overhead shot of the blended zucchini gazpacho in the blender.

Some cookbooks classify gazpacho as a salad. That might take a bit more convincing for me. I would classify it as a want-to-be smoothie, LOL. In fact, that is how I explained it to my daughter (who thinks soup should be hot). I said it was like eating a chunky smoothie.

 

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. I have even convinced my husband that in fact soup can be eaten cold, he LOVED it! Now I have to work on my daughter.

Close up of zucchini gazpacho in a bowl ready to garnish.

Zucchini Noodle Gazpacho Ingredients

A few simple ingredients are all that is 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)

How to make Zucchini Noodle Gazpacho Blender Soup

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

Close up of gazpacho garnished with zucchini noodles, and a drop of Italian flavoured olive oil off a spoon as garnish.

For this zucchini gazpacho soup, place all the ingredients in the blender and pulse until you reach your desired consistency. That’s it. In a few short minutes, your soup is ready.

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.

Close up shot of zucchini gazpacho garnished with zucchini noodles, parmesan crips, pea shoots and olive oil.

Summer meals should be easy and delicious. This Zucchini Noodle Gazpacho Cold Blender Soup is quick and perfect for hot weather eating. Give it a try and see. You just might convert a HOT soup lover into a COLD soup lover too.

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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
: Canadian, Spanish
Keyword: Cold Soup, Gazpacho
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 237 kcal
Author: 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
US Customary - Metric

Instructions

  1. Wash and slice the zucchini and cucumber and place into a blender.

  2. 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.

  3. Put the lid on and pulse until you reach your desired consistency.

  4. If you like you can pour the soup into bowls, garnish with desired items and eat. 

  5. 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.

  6. 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.

  7. ENJOY!

Recipe 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. 

Nutrition Facts
Zucchini Noodle Gazpacho Cold Blender Soup
Amount Per Serving
Calories 237 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 5g 25%
Cholesterol 14mg 5%
Sodium 46mg 2%
Potassium 1059mg 30%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 4g
Protein 6g 12%
Vitamin A 21.8%
Vitamin C 64.8%
Calcium 8.3%
Iron 11.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Reader Interactions

Comments

  1. This gazpacho soup is both delicious and so flavorful. I love the flavors you have combined to make this gazpacho and topping with zoodles is fantastic! They add a perfect amount of crunch!

    Reply

  2. Soup deserves to be eaten year round and this gazpacho is absolutely perfect for summer eating! Great pictures and the recipe is perfect .. so many fresh ingredients!! Healthy, beautiful and so perfect for warmer weather

    Reply

  3. What perfect timing! We have lots of 90 degree weather in our forecast and my husband and I have been struggling to think of oven-free meals. We’ll definitely have to give this a try this week!

    Reply

  6. It’s funny… every time I eat a cold soup I have this moment of, “Ohmygod, it’s cold!” when I take the first bite, EVEN THOUGH I’m expecting it! I bet this one is delicious and I’d enjoy it (even after my momentary freakout)

    Reply

  7. What a great idea! I’ve honestly never had a green gazpacho. I think I’ve only tried tomato and watermelon (I think people have to get pretty creative with the gazpacho sometimes – ha!) But this sounds so perfect for summer eating! I love zucchinis, so I absolutely have to give this a shot!

    Reply

  8. I’ve loved gazpacho for years, but the ones I’ve had have all been more tomato based. I need to try this variation! And I just got a spiralizer, and am having fun with texture… this looks just perfect.

    Reply

  10. I am crazy for traditional gazpacho so a zucchini version sounds amazing. What a wonderful recipe for a hot summers day!

    Reply

  12. Talk about fresh flavors for a gazpoacho! I love the classic tomato version but this zucchini one sounds delicious! Perfect way to use up zucchini!

    Reply

  16. I love a good gazpacho, but I’ve never done one with zucchini! I’m going to have to try. I have to admit, I tend to shy away from gazpacho a bit because the recipe I’ve used and loved for years is SUPER labour intensive (all the veggies are chopped, rather than blended). But I think I’m doing myself a disservice by not exploring more recipes like this. Love the addition of the sun dried tomatoes too – such a great flavour to go alongside zucchini!

    Reply

  17. I call them zoodles! Everytime I order or make gazpacho I don’t expect to like it but I really do like it! It’s hard to wrap your head around cold soup, right?!

    Reply

  19. For years I thought cold soups would be horrible and I hated the idea of them but then I tried the tomato gazpacho and totally changed my mind. I like the way of thinking of it as a cold smoothie and this sounds so good!

    Reply

  20. Haha I am totally in the same mindset, I have never tried a gazpacho, as something about a soup that isn’t piping hot just seems off to me. I am definitely intrigued though, this sounds delicious and I do have a LOT of zucchini coming up that will need to be used. I think I will have to give it a go 🙂

    Reply

  21. This zucchini gazpacho looks fantastic! I’ve only tried the tomato based gazpacho, but boy have I missed out on this variation. Adding this to my meal plan for this week. Looks like it’s easy to pack up to bring for my lunch at work too!

    Reply

  22. Oh, boy, does this look delicious. I was a little late in getting on to the ‘cold’ soup wagon, too, but once we did…there was no turning back. My husband and I are huge fans of gazpacho, because it’s so fresh and bursting with flavor. This looks even more delicious. Love zucchini so much. And, this make a gorgeous presentation. Thanks so much for this, can hardly wait to make it!!

    Reply

  24. My first gazpacho experience was a zucchini gazpacho as well, and I loved it! Then I had a tomato one and was much less impressed. I’m definitely team zucchini when it comes to chilled soups. This one looks awesome, and I love the addition of spiralized zucchini!

    Reply

  25. What a great idea for gazpacho! I think I would prefer zucchini to tomato actually. This will be prefect for lunch or dinner in the summer time. We are always trying to find new things to do with our zucchini from the garden so this will come in handy for sure!

    Reply

  27. We are getting ready to move to hot California and this is going to me my lunch go-to all summer! I’m going to make a big batch and enjoy it throughout the week. What a perfect refreshing dish. Thank you for sharing the recipe.

    Reply

  28. I have to admit, I’m not a big fan of cold soups. However, my mom loves to eat them on hot summer days, so I’ll have to share this recipe with her. She will love the vibrant colors

    Reply

  29. I love soup!! It doesn’t matter if it’s hot or cold. There is such a satisfaction of sipping slowly and thoroughly tasting each spoonful. I’ve never tried a zucchini noodle gazpacho although I have had the tomato version and thoroughly loved it. I’ll have to sneak this by Hubby — he’s a lot like your former train of thought — soup should be hot. I’ll convince him otherwise.

    Reply

  30. omg I am dying for a nice chilled soup for the summer time! I love soups but it gets a little too warm for it in the summer. I’ve never tried zucchini soup growing up and now I’m loving it. This colour is also perfect for summer!

    Reply

  31. The soup looks so pretty and delicious…perfect for the hot summer days. I actually don’t like hot soup (I know, I’m weird lol) so I actually prefer this over the usual kind of soups hehe! 🙂

    Reply

  32. I love a great gazpacho and using zucchini is a perfect summer recipe. I grow a lot of zucchini and I am always looking for new ways for my family to enjoy its amazing flavors. Such a great way to use zucchini in this gazpacho. We travel all summer for lacrosse for our daughter and I need healthy easy travel meals. This is a hit for easy travel meals.

    Reply

  33. I’ve made gazpacho before, but I never thought to add zucchini! We’re growing zucchini this year, so this is perfect! Cold soups sound weird to me too- but they’re so good!

    Reply

  35. This soup sounds absolutely lovely! We’ve had tropical temps the past few weeks and this would be such a nice cool dish for dinner. Love it!

    Reply

  36. I have zucchini growing in my garden and every year they go crazy! I was running out of ideas to use them up so I’m stockpiling recipes for them this year and came across your soup! Can’t wait to try this gazpacho!

    Reply

  38. I love this recipe! I would like this as a lunch on-the-go, in a mug, that I could eat/drink in the car. I love that you call it a chunky smoothie, that makes eating a “cold soup” make more sense! Ha.
    I have a spiralizer that is collecting dust that I can use for this recipe garnish.

    Reply

  39. This seriously has to be the easiest soup ever. I have eaten tomato Gazpacho and have been wanted to try the green one. Looking at the ingredients list sounds like I really should give it a try!

    Reply

  41. I agree, nothing beats cold soup on a hot day. I absolutely adore Gazpacho. Next time I need to try making it with zucchini. Your recipe looks delicious!

    Reply

  43. I love chilled soups and gazpacho. The green color is so vibrant and this gazpacho looks so creamy and thick – I want to make it this weekend!

    Reply

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