Zucchini Gazpacho with Basil Cream

This is my variation on a recipe I found in a magazine. Garnish soup with fresh basil leaves and a drizzle of olive oil to serve.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 453 Calories

Ingredients

• ⅓ cup lemon juice
• ¼ cup heavy whipping cream
• salt and ground black pepper to taste
• ¾ cup olive oil
• 2 cucumbers, sliced
• 2 zucchini, sliced
• 1 small onion, roughly chopped
• ½ cup torn basil leaves

Recipe Instructions

Step 1

Blend cucumbers, zucchini, onion, olive oil, basil leaves, and lemon juice together in a blender until smooth; add cream, salt, and pepper and pulse until smooth.

Step 2

Refrigerate soup until chilled, at least 1 hour.