Zucchini And Herb Gazpacho Recipes

ZUCCHINI GAZPACHO

Steps:

• Dice the zucchini and place in a pot of boiling water. Provided you wash them well, leave the skin on for a more colourful, tastier soup. Cook over medium heat until they are tender (around 3-5 minutes). Drain and set to one side.
• In a large bowl using a hand blender, blend the zucchini with the basil leaves, olive oil, milk, water, lemon juice and goat cheese.
• Add salt and pepper to taste. Blend until smooth and serve with a drizzle of cream (optional), chopped chives and the edible flowers of your choice.
• The soup can be kept chilled in the fridge.

ZUCCHINI AND HERB GAZPACHO

Steps:

• Saute 2½ pounds chopped zucchini in 2 tablespoons butter over medium heat until tender, 15 to 20 minutes; let cool. Combine in blender with 1 thick bread slice; ¼ cup each basil, parsley and mint; 2 tablespoons olive oil; 3 tablespoons lemon juice; 1 cup water; salt and pepper. Blend until smooth. Garnish: Toasted pine nuts.

ZUCCHINI WITH SUMMER HERBS

Steps:

• Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
• Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
• Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.

GAZPACHO WITH HERBS AND CHILES

Steps:

• Mix all ingredients in large bowl. Cover and chill until cold, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated.)