Seasonal Veggie, Zucchini Gazpacho!
What can you do with all this zucchini? That was my question and the answer was this easy but very locally cooked recipe, Zucchini Gazpacho. I know that I have already made a proper Spanish Gazpacho last time and shared the recipe with you. But I thought maybe many people found that Spanish Gazpacho recipe was not as easy as I said. And yet it’s international food recipe with locally produced ingredients still a lack of proper local character in it. So I prepared some Austrian style Gazpacho with really simple and seasonal ingredients and a quick and easy recipe.
It’s really (really) easy recipe so I will talk about more about the zucchini itself as it’s one of the most popular seasonal vegetables in Austria and other neighbours European country. Zucchini is in season from June on till October. You can eat it in a raw or cooked, maybe it doesn’t have that strong flavour but they get along very well with other vegetables because of their mild aroma. It sounds quite boring but zucchini shows a thousand faces in the kitchen and zucchini can not be done much wrong when cooking with them. Before going further about zucchini, let’s talk about the name first. The name ‘zucchini’ is Italian and it means small pumpkin (‘zucca’ is pumpkin in Italian), in English, it’s called ‘courgette’ origin from French and means the immature fruit of a vegetable marrow. And the nickname is ‘Summer squash’, as the story of the name says enough, zucchini is such an interesting vegetable. Especially, the smaller ones under 15 to 20cm long, which you can get easily this time of the year, are very juicy and taste-intensive. This has a very thin, smooth shell, which is often eaten with pleasure in a raw which is perfect for this cool zucchini Gazpacho. For health wise, as zucchini is a cousin of pumpkin, it has a particularly full of water and therefore often served as a starter for helping digestion. This is a most special advantage and an excellent food medicine for the sick related with digestion problem. In addition to nutrition fact, zucchini has a high volume of carbohydrates and protein, importantly has calcium, iron and full of vitamin A and C. What a perfect vegetable, don’t you think?
Now, we know enough about the zucchini and time for cooking. It’s very short so be aware it’s going to happen in a flash!
Ingredients and Step by Step
The Austrian Style Zucchini Gazpacho recipe with locally produced and seasonally fresh ingredient. All you need to make this soup is a good blender. Blend, chill and enjoy!
- 1 zucchini
- 1 garlic clove (or onion/chive)
- 500 ml buttermilk (or natural yogurt)
- 1 tbsp olive oil
- pinch of salt and pepper can be added after blending
- 5-6 basil leaves
- thinly sliced and salted zucchini peel
Rinse well the zucchini and chop into cubes.
Slice thinly a part of zucchini peel (5x5cm) and julienne.
Put some salt in this thinly julienned zucchini peel and leave it aside.
Peel the garlic clove.
Put all the ingredients in a good blender or food processor. (I use Nutribullet from Magic Bullet.)
Blend it until it gets smooth and creamy.
Taste it and add a small pinch of salt and pepper as you like.
Pour it into a jar or bowl and let it chill in the fridge.
While it’s chilling, prepare the basil, julienne them same as zucchini peel.
To serve, divide the soup into small bowls or cups and add this little garnish on top. You can add few drops of olive oil and sprinkle black pepper.
Serve it as a first course for any meal.
Leftover servings keep well, covered and refrigerated. You can keep it at least 1 week.
If the soup tastes too boring for you, you can add some croutons or cheddar cheese cube.
Tips for Being Green
+ I made this zucchini Gazpacho to get rid of too many zucchinis, but you can cook and make much variety dishes with it as ‘ichkoche.at’ did. Look at their interesting recipe collection using zucchini and try one of them today if you have zucchini in your kitchen.