It won’t be long now until zucchinis start ripening.

It won’t be long before they’re dominating your backyard garden or overflowing at the farmer’s market, growing to sizes larger that you could have imagined. When we hit that point in the summer, you’ll have so many options. You can grill them, bake them, make them into fritters or terrines, or cook them down into ratatouille.

Or, you can go a different route and make zucchini gazpacho.

Gazpacho is a cold Spanish soup typically made with tomatoes. I’ve posted my Mexican and Asian interpretations of the soup before, but this time around, I wanted to go green.

This light, earthy, super healthy soup uses up a heap of zucchinis and adds tons of herbs. Topped with a couple toasted pine nuts and some lemon zest, this is what summer is supposed to taste like. It’s incredibly simple to make—all you need to do is cook down the zucchinis and then let them cool. Then, dump in the remaining ingredients and give them a whirl with your immersion blender or food processor until you’ve got something smooth.

Eat this soup sitting on your patio. Sunglasses on, white wine in hand.



