Beloleum zucchini gazpacho recipe: original and refreshing!
Spring and summer are synonymous with refreshing cold soups such as gazpacho, salmorejo or vichyssoise. And although nothing beats the classic Andalusian gazpacho, This recipe has given rise to delicious variants such as watermelon gazpacho, strawberry gazpacho, white gazpacho or cherry gazpacho.
Something less known is the zucchini gazpacho (with pepper and cucumber), which could well be called cold cream, but whose texture resembles that of the gazpacho, Use the classic vinegar-soaked bread crumb.
As in any gazpacho, choosing a good olive oil is essential. In this case, we recommend the Beloleum Arbequina, one of our typical varieties of Aragon that will exponentially improve your cold cream due to its harmonious characteristics and delicate flavor, with fruity aromas.
Ingredients of the zucchini gazpacho
For 4 people:
- 2 large zucchini
- 1/2 green pepper
- 1/2 fresh onion
- 1/2 cucumber
- 1 clove of garlic
- 20 grams of breadcrumbs
- Sherry vinegar
- 4 tablespoons Arbequina extra virgin olive oil
- Salt and pepper
- cherry tomato
Preparation of courgette gazpacho with pepper and cucumber
1. Cut a couple of slices of bread Hard, preferably loaf, and soak it in sherry vinegar.
2. Add fresh ingredients To the glass of the blender: the zucchini well washed with cubes and with the skin, the cucumber, the onion and the garlic clove.
3. Next, Add the bread with vinegar.
4. Beat the mixture, trying to add the amount to the taste of Arbequina extra virgin olive oil and salt.
5. To the fridge! Serve very cold with a few pieces of cherry tomatoes (or bread, hard-boiled egg, ham, avocado…). Choose your favorite accompaniment!
6. Before serving on each plate, you can return to Add a splash of raw Arbequina olive oil to improve the organoleptic qualities of the recipe.
Now, you can add to your book Recipes with olive oil This original gazpacho. By the way, if you have tried the traditional gazpacho with ice cream (normally cheese), you will love the fusion of flavors and textures. We have also tried it with one of the most successful in Beloleum: the EVOO oil ice cream. We loved that mix of sweet and salty! So, if you want to innovate doubly, dare with the combination of this unusual gazpacho with an ice cream that is also the most particular but dazzles whoever tries it.
And… bon appetit this summer!
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