Zucchini Gazpacho

It was one of those weeks where your fridge slowly fills up with vegetables you bought with good intentions. There they were: three zucchinis, sitting in the crisper drawer, not getting any younger. And outside? A proper heatwave. The kind of heat where even opening the oven feels like a personal attack. Cooking was out of the question. But I still had to eat, and I still had to deal with those zucchinis. I thought about a cold soup — but zucchini? Raw? Without cooking? I was skeptical. More than skeptical, honestly. I kind of didn't believe it would work. Zucchini doesn't exactly scream "exciting" to begin with, and raw zucchini sounded like punishment dressed up as food. I threw everything in the blender anyway — zucchini, a slice of bread, garlic, cherry vinegar, olive oil, ice cubes, herbs. Blended it. Tasted it. Absolutely unreal. Fresh, deep, slightly grassy, perfectly seasoned. Cold like a dream. And completely vegan, no cooking involved, ten minutes start to finish. I had it twice that week. If you've got zucchinis to use and a heatwave to survive, this is your answer.

Zucchini Gazpacho – About the dish

Gazpacho is one of the great Spanish summer inventions — a cold, raw vegetable soup from Andalusia that has been around in some form since at least the 19th century. The classic version is tomato-based (with bread, garlic, vinegar, and olive oil as its backbone), and it remains one of the best arguments for not turning on the stove when it's 35 degrees outside. But the formula is more of a template than a fixed recipe. The real genius of gazpacho is the technique: raw vegetables, blended with bread (for body), vinegar (for brightness), olive oil (for richness), and ice or cold water (for temperature). The bread is non-negotiable — it's what gives gazpacho its thick, slightly creamy texture instead of just being vegetable juice. Zucchini works beautifully in this format. It blends smoothly, has a mild, clean flavour that lets the garlic, vinegar, and herbs shine, and — crucially — the skin stays on, which gives the soup a gorgeous pale green colour and keeps all the nutrients. The Maggi drops are optional but highly recommended: they add an umami depth that makes everything taste more complex than the ingredient list suggests.

Zucchini Gazpacho – Recipe

Ingredients – Advice & key points

• Zucchini: Keep the skin on — don't peel them. The skin gives the soup its green colour and blends completely smooth in a powerful blender. Medium-sized ones (around 600g total) are ideal; avoid oversized ones which can be watery and slightly bitter.
• Bread: One slice of sandwich bread is all you need. It acts as an emulsifier and gives the gazpacho its body — without it, you'd have vegetable water. Don't skip it, and don't use too much or it'll get starchy and thick.
• Garlic: One large clove. Raw garlic in gazpacho is strong — taste as you go. If you're garlic-sensitive, start with half a clove.
• Sherry vinegar: This is what makes it sing. Sherry vinegar is fruity and slightly sweet — it lifts the whole soup without harsh acidity. If you can't find it, a good quality white wine vinegar works fine.
• Ice cubes: Three ice cubes go directly into the blender. They chill the soup instantly and help achieve that silky, perfectly cold consistency. Don't skip them, or refrigerate the soup after making.
• Maggi: Optional, but highly recommended. A few drops add umami depth and make the soup taste like it has a secret ingredient. Fine salt alone works too — just be sure to season generously, otherwise the whole thing falls flat.
• Herbs: Basil and mint together is the move here. Basil adds depth and a slight anise note; mint keeps it cold and refreshing. Use both if you can.

Blending – Advice & key points

• Use a powerful blender: This truly helps. A high-speed blender will give you a completely smooth, silky texture. A weak blender will leave bits of zucchini skin and bread — the soup will still taste good but the texture won't be as satisfying.
• Blend everything together: No need to blend in stages. Cut the zucchini into large chunks, quarter the onion, throw everything in at once and blend until completely smooth.
• Adjust consistency with water: After blending, check the thickness. Too thick? Add a splash more cold water and blend again. The goal is a pourable, slightly creamy consistency — not a smoothie, not a thin broth.
• Season properly — this is critical: Gazpacho is notoriously bland if under-seasoned. Taste after blending and adjust salt aggressively. If it tastes flat, it needs salt (or more Maggi). If it tastes one-dimensional, it needs a touch more vinegar.
• Serve ice cold: Eat it right away, or refrigerate and serve within a few hours. It's a cold soup — if it's not properly cold, it loses half its charm.

Serve with grilled bread on the side — a slice or two of toast, rubbed with a little garlic if you're into it. A soft-boiled egg, some good ham, or a slice of cheese alongside turns it into a proper lunch. Or eat it straight out of the blender cup standing in front of the open fridge. No judgement here.