Zucchini Gazpacho

Dinner June 17, 2025

Note: Made two, meal-sized servings

Ingredients:

1 pound (3 medium sized) Zucchini

½ pound Cherry Tomatoes

Water or Stock

Lemon Juice

Cumin

Fresh Parsley

Diamond Crystal Kosher Salt

Freshly ground Black Pepper

Feta Cheese

Directions:

Chop 2 of the 3 zucchini into small enough pieces for your (immersion) blender to be able to handle puréeing. Add just enough water or stock to help blend them, add a little at first (submerging only about a third of the zucchini) and more if needed, zucchini will release it's own liquid while blending.

Chop the remaining zucchini into ½-inch cubes and quarter the tomatoes.

Season the puree to taste with lemon juice (~2 tablespoons), cumin (~1 teaspoon), parsley (~4 tablespoons), salt (~1 teaspoon), and pepper (~1 teaspoon). Blend again to combine.

Stir in the cubed zucchini and tomatoes.

Pour into bowls and crumble feta on top.

Final Notes:

Funny, it kind of tasted a bit like pickles. Luke even thought there was dill in it. The cubed zucchini, tomatoes, and feta were nice for some texture.

Good for the current heatwave, no heat required to make, served cold, and light. An avocado or two or some silken tofu might be worth trying out for texture and bulking.

Zucchini gazpacho topped with feta cheese