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Sunday, July 31, 2016

zucchini gazpacho with basil cream

Ingredients

  • Servings: 4
  • 2 cucumbers, sliced
  • 2 zucchini, sliced
  • 1 small onion, roughly chopped
  • 3/4 cup olive oil
  • 1/2 cup torn basil leaves
  • 1/3 cup lemon juice
  • 1/4 cup heavy whipping cream
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 15 mins Ready Time: 1 hr 15 mins

  • 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.
  • refrigerate soup until chilled, at least 1 hour.

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