🥘 Spanish · Soup · Easy difficulty · Vegan
Zucchini Gazpacho
A smoky Spanish soup built around zucchini, seasoned with ripe tomatoes and cucumber.
- Prep time
- 5 min
- Cook time
- 10 min
- Total time
- 15 min
- Servings
- 6
- Calories
- 170 kcal
- Protein
- 6 g
- Carbs
- 17 g
- Fat
- 9 g
- Course
- Soup
About this Spanish soup
Zucchini Gazpacho is a Spanish soup built around zucchinis. It takes about 15 min from start to finish, 5 minutes of prep and 10 minutes of cooking, and serves 6.
Cooking method: soup. Difficulty is rated easy. Vegan, and marked gluten-free in our data.
Good for: under 25 minutes, budget friendly, light & low calorie, meal prep, one-pot wonders, comfort food, everyday healthy.
Ingredients
Quantities are for 6 servings. Change the servings in the app to rescale them automatically.
- 4 zucchinis, sliced
- 1 kg ripe tomatoes
- 1 cucumber
- 1 red pepper
- 1/4 cup olive oil
- 2 tbsp sherry vinegar
- 2 garlic cloves
- 1 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Soften a diced onion in a large pot with a splash of oil for 5 minutes.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 2. Add the zucchini and stir for 2 minutes to release its flavour.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 3. Stir in the ripe tomatoes, cucumber and red pepper, then pour in about 1 litre of water or stock.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Bring to the boil, reduce the heat and simmer for 7 minutes.
- Heat
- Medium to high
- Look for
- The oil shimmers and flows like water; a drop of water sizzles instantly.
- Why it matters
- Food added to a properly hot pan sears and browns instead of steaming and sticking.
- Avoid
- Adding food to a cold pan: it sticks, turns grey and soaks up oil.
Step 5. Season to taste; blend half the soup for a creamier texture if you like.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 6. Ladle into warm bowls and finish with arlic cloves.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
Season in stages, tasting as you go.
Equipment you will need
- Large pot
- Ladle
- Hand blender (optional)
Nutrition per serving
Estimated per serving: 170 kcal, 6 g protein, 17 g carbohydrate and 9 g fat. Roughly 14% of the energy comes from protein, 39% from carbohydrate and 47% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Zucchini Gazpacho
- ⚡ Under 25 MinutesWeeknight heroes that hit the table fast.
- 💸 Budget FriendlyPantry staples turned into feasts.
- 🥗 Light & Low CalorieUnder 380 kcal, still full of flavour.
- 🍱 Meal PrepCook once, eat all week.
- 🍲 One-Pot WondersMinimal washing up, maximal taste.
- 🛋️ Comfort FoodWarm, soothing and hearty.
- 🌿 Everyday HealthyBalanced plates for daily eating.
Substitutions and variations
- Blend half the soup for a creamy texture without dairy.
- Use vegetable stock to keep it vegetarian, and check labels for hidden gluten or animal products.
- Freeze in portions before adding delicate garnishes, and add them fresh when reheating.
Frequently asked questions about Zucchini Gazpacho
How long does Zucchini Gazpacho take to make?
It takes about 15 min in total: 5 minutes of prep and 10 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 170 kcal, with 6 g protein, 17 g carbohydrate and 9 g fat. These are estimates for the recipe's 6 servings.
Is Zucchini Gazpacho gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
Yes, it is vegan. Check labels on stock and curry pastes, which can contain animal products.
How difficult is it to cook?
It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.
Can I make Zucchini Gazpacho ahead or freeze it?
Yes. Cool it quickly, refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.
How many servings does it make?
This recipe makes 6 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.