Zucchini gazpacho: delicious and light

Zucchini gazpacho with leeks is a light seasonal vegetable appetizer that is very quick to prepare: perfect for those who love cold dishes!

Zucchini gazpacho with leeks and homemade bread is one of the many versions of the classic Spanish gazpacho prepared with tomatoes. This zucchini-based cold cream is perfect for those who want to serve a refreshing , light, but at the same time very tasty and flavourful dish.

To prepare this cold cream you can easily adapt the doses to your tastes: if you want a thick cream you can add less water, while if you prefer it more fluid you can simply add more liquid.

Preparation of gazpacho with zucchini

1. Wash the courgettes, peel them and cut them into slices.
2. Take a pan, pour a drizzle of oil on the bottom with the thinly sliced ​​leek, put on the heat and let it brown. Then add the courgettes cut into rounds , season with salt and cook until the courgettes are tender.
3. Separately, dilute the apple cider vinegar with a couple of tablespoons of water, put the liquid in a dish and let the bread soak for at least 20 minutes .
4. Blend the zucchini with the bread until you get a smooth cream.
5. If necessary, add a little water to make this operation easier. Season with salt if necessary and serve . Decorate as desired with sliced ​​courgettes, fresh basil and a drizzle of olive oil.
6. Keep the gazpacho in the fridge until it's time to serve, it's also excellent with the addition of ice cubes !

If you prefer, you can also prepare all our light summer recipes !

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