A refreshing gluten-free and vegan summer soup that comes together in minutes.
This vibrant cold soup brings together the goodness of market-fresh zucchini, radish, and red onion with a zesty marinade of olive oil and lemon juice. Topped with a delightful blend of fresh herbs and toasty seeds, it’s the perfect light meal to beat the summer heat. Whisk it up in minutes and let it chill to perfection before serving.
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In this Recipe
Make Ahead-of-Time
Chop and marinate the vegetables in the refrigerator overnight, or for at least 1 hour. Store the blended soup for up to 1 week in an airtight container. Use rice you’ve already cooked as part of your weekly meal prep.
Specialty Ingredients
Use fresh and seasonal produce from your local farmer’s market whenever possible. No zucchini? Use cucumbers instead. Feel free to use any combination of fresh herbs to taste.
Zucchini Gazpacho
A refreshing gluten-free and vegan summer soup that comes together in minutes.
Ingredients
- ¾ cup cooked rice
- 2 pounds zucchini chopped (about 3-4 large)
- ½ cup radish chopped (1 medium or 2 small)
- 1/2 cup red onion chopped
- 1/4 cup olive oil
- 1 tsp fine sea salt
- 3 tablespoons lemon juice
- ½ cup fresh herbs ¼ cup mint leaves, 2 tablespoons each: chopped cilantro, chopped basil
- 1 cup water
Instructions
- Whisk together olive oil, salt, and lemon juice. Set marinade aside.
- Chop zucchini, radish, and onion to roughly the same size.
- Toss vegetables with cooked rice and marinade in a large bowl.
- Cover and chill in the refrigerator overnight (or at least 1 hour).
- Add vegetables, water, and fresh herbs to a blender. Blitz until smooth. Adjust salt and lemon, as needed.
- Pour soup into a large bowl, cover, and chill in the refrigerator at least 1 hour before serving.
- Optionally, strain half of the liquid through a mesh strainer for a silky texture.
- Garnish with seeds, herbs, or extra vegetables.
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