Zucchini Basil Gazpacho

It’s too darn hot! Cool off with some gazpacho.


  • 5 medium zucchini (chopped)
  • 3/14 cup sour cream
  • 1/3 cup extra virgin olive oil
  • 1 -2 handfuls ice cubes
  • salt (to taste)
  • 1 tsp. garlic powder
  • 1 cup cherry tomatoes (halved)
  • 1 cup fresh basil
  • fresh cracked pepper (to taste)


  • Add all ingredients except the cherry tomatoes to a large sauce pot
  • Blend with a bermixer (if you don’t have a bermixer puree the ingredients in a bender in portions)
  • Add water as needed to thin out the puree to desired consistency.
  • Stir in cherry tomatoes, top with tomato halves and a small basil leaf.




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