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| 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
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| 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
