Zucchini Gazpacho with Basil Cream Recipe

Recipesfull introduces to you: Popular Recipes. (Zucchini Gazpacho with Basil Cream Recipe). This is my variation on a recipe I found in a magazine. Garnish soup with fresh basil leaves and a drizzle of olive oil to serve.

Brief

Prep 15 mins

Additional: 1hr

Total: 1hr15 mins

Servings: 4

Yield: 4 servings

Zucchini Gazpacho with Basil Cream Recipe

Ingredients

2 cucumbers

sliced

2 zucchini

sliced

1 small onion

roughly chopped

¾ cup olive oil

½ cup torn basil leaves

⅓ cup lemon juice

¼ cup heavy whipping cream

salt and ground black pepper to taste

Soup, Stew and Chili

Directions

Step 1

Blend cucumbers zucchini onion olive oil basil leaves and lemon juice together in a blender until smooth; add cream salt and pepper and pulse until smooth.

Step 2

Refrigerate soup until chilled at least 1 hour.

Nutritional Information

Zucchini Gazpacho with Basil Cream Recipe

Servings Per Recipe:4

Calories: 453.1

% Daily Value *

Protein: 2.4g 5%

Carbohydrates: 11g 4%

Dietary Fiber: 1.8g 7%

Sugars: 4.6g

Fat: 46.3g 71%

Saturated Fat: 9.1g 46%

Cholesterol: 20.4mg 7%

Vitamin A Iu: 765.8IU 15%

Niacin Equivalents: 0.9mg 7%

Vitamin B6: 0.2mg 14%

Vitamin C: 25.6mg 43%

Folate: 37.1mcg 9%

Calcium: 56.2mg 6%

Iron: 1mg 6%

Magnesium: 35.7mg 13%

Potassium: 438.9mg 12%

Sodium: 16.3mg 1%

Thiamin: 0.1mg 9%

Calories From Fat: 416.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.