Gazpacho with Zucchini Dressing
⏳ Time
20 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Gazpacho with Zucchini Dressing
Ingredients
- Tomatoes - 4 pieces
- Courgette - 1 piece
- Cucumbers - 4 pieces
- Sweet Red Onion - ½ head
- Spiced Tomato Juice - 8 fl oz
- Garlic - 5 cloves
- Orange Bell Peppers - 2 pieces
- Olive Oil - 5 tablespoons
- Fresh basil leaves - 6 stems
- Lemon - 1 piece
- Salt - to taste
Step by Step guide
Step 1
Peel the zucchini and cut it in half. Chop one half coarsely. Grate the other half on a coarse grater for the dressing and set aside.
Step 2
Juice 1 lemon.
Step 3
Chop 3/4 of the tomatoes coarsely, and finely chop 1/4 for the dressing and set aside.
Step 4
Blend 3/4 of the tomatoes, the glass of tomato juice, red pepper, half the zucchini, half the cucumbers, finely chopped onion, garlic, olive oil, lemon juice, and basil leaves in a blender. Season with salt and pepper, and you can add red chili pepper if desired.
Step 5
Refrigerate for 4 hours.
Step 6
Before serving, dice the remaining cucumber, tomatoes, and grated zucchini into small cubes and place on top of each plate.
Step 7
You can also add boiled quail eggs for heartiness.
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