Gazpacho with zucchini dressing
4 servings
20 minutes
Zucchini-infused gazpacho is a fresh variation of the famous Spanish cold soup. Gazpacho originated in southern Spain, initially made by the poor from simple ingredients: bread, olive oil, garlic, and water. Later, with the arrival of tomatoes in Europe, it gained its characteristic red color. This version is enhanced with zucchini, adding tenderness and a slight sweetness. Cucumbers, basil, and lemon juice enrich the flavor with refreshing notes while the addition of red pepper gives a mild spiciness. Gazpacho is perfect for a hot summer day and can be served as a standalone dish or as part of a light dinner. The zucchini dressing and quail eggs make it even more interesting and nutritious.
1
Clean the zucchini and cut it in half. Chop one half into large pieces. Grate the other half on a coarse grater for dressing and set aside.
- Courgette: 1 piece
2
Squeeze the juice from 1 lemon.
- Lemon: 1 piece
3
Chop 3/4 of the tomatoes coarsely, and chop 1/4 finely for dressing and set aside.
- Tomatoes: 4 pieces
4
Blend 3/4 of the tomatoes, a cup of tomato juice, red pepper, half a zucchini, half a cucumber, finely chopped onion, garlic, olive oil, lemon juice, and basil leaves. Add salt and pepper; you can also add red hot pepper.
- Tomatoes: 4 pieces
- Tomato juice: 1 glass
- Red sweet pepper: 2 pieces
- Courgette: 1 piece
- Cucumbers: 4 pieces
- Sweet red onion: 0.5 head
- Garlic: 5 clove
- Olive oil: 5 tablespoon
- Lemon: 1 piece
- Green basil: 6 stems
- Salt: to taste
5
Place in the refrigerator for 4 hours.
6
Before serving, chop the remaining cucumber, tomatoes, and grated zucchini into small cubes and place them on top of each plate.
- Cucumbers: 4 pieces
- Tomatoes: 4 pieces
- Courgette: 1 piece
7
Boiled quail eggs can also be added for heartiness.
