National Gazpacho Day | Zucchini Gazpacho
As gazpachos go, I expected zucchini gazpacho to be glorious. I love me some zoodles, love roasted and sauteed zucchini slices, and even have love up on raw zucchini salad.
This zucchini gazpacho has all the everything I would want in a cold soup. …except, unfortunately, it came out hideous. So ugly. A dirty green with chunks of red that never completly pureed, even when I thought it did. Stupid immersion blender. It’s so vomit-irific that I cannot post a picture here. It’s just not right, and it would hurt your eyes.
But, here’s the recipe anyway.
Happy National Gazpacho Day…?
- 2 medium zucchinis, ends removed and cut into 1/2-inch cubes
- 1 Tbsp olive oil
- 2 plum tomatoes, seeded and cut into 1/2-inch cubes
- 1 small celery, cut into 1/2-inch cubes
- 1/2 Tbsp lemon juice
- Salt and pepper, to taste
- In a medium pot, heat olive oil over medium heat for 5 minutes. Stir in the zucchini.
- Lower heat and cook zucchini, covered, until tender, about 1 hour.
- Remove from heat and allow to cool slightly.
- Add tomatoes and celery to pot with zucchini. Using an immersion blender, puree all ingredients. Transfer to a bowl, cover with plastic wrap, and refrigerate overnight. Add salt and pepper to taste and lemon juice before serving.