Zuke, Cuke, and Basil Soup

Zuke, Cuke and Basil Soup

Just when I thought I had exhausted all of the possibilities to use the bounty of zucchini growing in Tom's garden, I found a recipe for zucchini gazpacho.  But really?  Zucchini gazpacho???   And as I was trying to wrap my brain around the idea of zucchini gazpacho, I read the list of ingredients, and it seemed like a mish-mash of flavors including basil, dill, artichokes, squash blossoms, olive oil, vinegar, tomatoes, cucumbers, and zucchini.  Whoa....that's quite a mixture.  Maybe the fact that I found the recipe in a flyer for auto insurance should have alerted me to the lack of fine culinary taste.  Anyway, it was time to seriously modify this recipe as I could see some potential.   I retained the most basic ingredients of zucchini, cucumbers, tomato and basil to form the foundation of flavors, then added a dash of red wine vinegar for a punch of flavor.  It worked!  The fresh basil is what really made this refreshing, easy, attractive soup so full of Pzazz!  Bring on that zucchini!

Ingredients:
1 cup peeled, cubed zucchini
1/3 cup chopped tomato

Zucchini, cucumber and basil 

1/3 cup peeled, chopped cucumber        
5 fresh basil leaves
1 teaspoon red wine vinegar
dash of sea salt


Preparation:
Place all ingredients in a Magic Bullet or blender
and puree to desired consistency.


Nutrition: 
Servings per recipe: 1
Serving Size: 1 cup

Calories: 47
Total Fat: 0 g
Cholesterol: 0 mg                        
Sodium:  12 mg
Total Carbs: 11 g
Dietary Fiber: 4 g                                              
Protein: 2 g