Easy Spanish Zucchini Gazpacho Recipe - Visit Southern Spain (2024)

A lot of people think that the gazpacho is just a Spanish cold tomato soup, but there are dozens of versions of it.

One of them is the zucchini gazpacho; a cold soup where the flavors of the vegetables are the protagonists.

In this article, we will give you all the information that you need to succeed at making this Spanish soup recipe, so keep scrolling down and learn more.

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Pssst…!!?? You can’t get enough of gazpacho? Have a look at my other posts:

• Andalusian gazpacho
• Corn gazpacho
• Salmorejo

Background of the Dish

The original gazpacho recipe was created in the 1600s and it had tomatoes as the main ingredient, but as time went by things started to change.

People got more creative trying new ingredients to blend into this beloved dish, and the zucchini gazpacho was an instant hit due to how well that vegetable blended with the others.

Other bold versions of the Spanish cold soup include the strawberry gazpacho, the Spanish cold peach soup, and the watermelon gazpacho, which uses fruits as the main ingredients for the recipe.

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Things You’ll Need for Zucchini Gazpacho

To make the zucchini gazpacho you need zucchini, tomatoes, cucumber, pepper, onion, and olive oil as the main ingredients.

You will also need a blender or food processor to make this Spanish chilled soup.

See Also

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Ingredients

• 2 zucchini
• 1 cucumber
• 1 cup (240ml) water (optional)
• 2 tomatoes
• 1 green pepper
• 1 garlic clove
• 1 onion
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• Salt and pepper to taste

How to Make Zucchini Gazpacho – Step by Step Guide

1. To start making this zucchini gazpacho recipe you have to wash the zucchini, cucumber, tomatoes, and green pepper. Peel the cucumber and cut the ends of the zucchini. Chop all the vegetables into large pieces.

2. Now grab a blender or food processor, place the zucchini pieces, cucumber, tomato, green pepper, garlic, and onion. Add the olive oil, white wine vinegar, salt, and pepper to taste.

3. Then, blend all the ingredients until you get a smooth mixture. You can add a bit of cold water to adjust the consistency of the gazpacho but it is an optional step.

4. After blending the vegetables, taste and adjust the seasonings according to your personal taste. If necessary, add more salt, pepper, or vinegar.

5. For the next step, place the zucchini gazpacho in an airtight container and refrigerate for at least 1 hour to chill.

6. Right before serving, stir the vegan gazpacho and check again for flavor. If you find it too thick, you can thin it out with a little more cold water.

7. For the final step, just serve the cold gazpacho with zucchini in small bowls or deep plates.

Substitution of Ingredients

This is the best zucchini soup recipe for different reasons, but one of them is that you can play a lot with the gazpacho ingredients that you use.

For example, you can make this zucchini gazpacho without the tomatoes (and add more water for the liquid content).

When it comes to the peppers, onion, and garlic you can use as much or as little as you want, or switch the types that you use.

If you want this Spanish summer soup to have an even fresher taste, add some clean basil leaves on top of each plate while serving, or blend two of them with the rest of the ingredients.

Since this is a cold gazpacho, you can’t make it with roasted zucchini soup (but you can make some hot soups with it).

Give a go to our easy recipes like pea gazpacho, roasted tomato gazpacho, or cold vegetable soup, and of course, don’t miss the best cold courgette soup.

Tips on Serving Zucchini Gazpacho

As long as you serve the Andalusian gazpacho cold, you can serve it whenever you want.

It is great to enjoy all year round, and it can be a food item for dinner or lunch.

The zucchini gazpacho is commonly served as Spanish tapas (appetizers) or as a main dish with some sort of topping.

This is a vegan gazpacho recipe, but you can switch things up by adding some slices of serrano ham or some manchego cheese cubes on top.

Some vegan toppings that work for this zucchini gazpacho are toasted nuts or slices of toasted bread with olive oil.

Lastly, you can do gazpacho shots and serve it with other Spanish cold soups, like the bloody Mary gazpacho, the mango gazpacho from Axarquia, and the beet gazpacho.

How to Store Zucchini Gazpacho

Once you finish making this zucchini gazpacho, you can store it in the fridge for up to 2 days.

For that, just place the vegetable gazpacho in a large bowl and cover it with plastic wrap, making sure that it is in contact with the liquid.

In that way, your cold Spanish soup won’t get a thick and unpleasant crust on top.

Some Spanish cold soups that can be stored for longer are the avocado gazpacho and the gazpacho with canned tomatoes.

Recipe Card: Zucchini Gazpacho