Zucchini Gazpacho with Cucumber and Basil

Zucchini gazpacho with cucumber, yellow bell pepper, basil, and bread is a refreshing and easy way to enjoy late-summer produce. This no-cook cold zucchini soup has a delicate vegetable flavour and a lovely pale-yellow colour when made with yellow zucchini.

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Hey folks – I hope you all are doing well!

It’s September, folks. And do you know what that means? A lot of zucchini in your garden – if you happen to have one, of course. (We do!) And possibly even more zucchini sitting on your kitchen counter, patiently waiting for you to figure out what to do with it!

So, while the days are still warm, why not turn some of that abundance into a refreshing zucchini gazpacho?

This summer zucchini soup is loosely inspired by traditional gazpacho. However, instead of tomatoes, zucchini creates the base. Cucumber, yellow bell pepper, basil, garlic, bread, olive oil, and vinegar round out the flavour without overpowering it.

And while this zucchini gazpacho recipe is incredibly simple, there is one important thing to know before making it. Its flavour is intentionally delicate. So, let’s grab a spoon and dive into this zucchini and cucumber gazpacho.

What Makes This Zucchini Gazpacho Different?

This zucchini gazpacho is light, fresh, and packed with late-summer vegetables. However, unlike classic tomato gazpacho, it doesn’t rely on bold acidity or pronounced sweetness.

Instead, this cold zucchini soup celebrates zucchini itself. Therefore, I kept the other flavours deliberately restrained.

A Delicate, Zucchini-Forward Flavour

Let’s start with the most important characteristic of this zucchini cucumber gazpacho – its delicate flavour.

Zucchini is naturally mild. So, instead of trying to compensate with lots of garlic, vinegar, herbs, or spices, this recipe embraces that subtle character.

You could even call it a gazpacho for real zucchini lovers!

Several ingredients add flavour while allowing zucchini to remain prominent:

• Cucumber adds freshness without competing with the zucchini.
• Yellow bell pepper contributes subtle sweetness and another layer of fresh vegetable flavour.
• Basil adds a gentle aromatic note. However, there isn’t enough to turn this into a basil-dominated soup.
• Garlic provides just a little sharpness.
• Vinegar brings enough acidity to brighten the vegetables without making the soup particularly tangy.
• Olive oil rounds out the flavours and adds richness.

As a result, this zucchini gazpacho with basil is quite different from a punchy tomato-based gazpacho.

If you prefer your gazpacho strongly acidic, garlicky, or heavily seasoned, you may find this version unusually mild. However, that restraint is intentional. It allows the subtle flavour of fresh zucchini to come through instead of hiding it behind stronger ingredients.

Of course, you can always add a little more salt, garlic, basil, or vinegar to suit your palate. Still, I suggest tasting the zucchini gazpacho as written first, particularly if you have beautiful garden zucchini.

Light and Fresh with a Little Texture

The texture of this cucumber zucchini gazpacho is also simple and rustic.

While you will blend all the ingredients together, there is no need to make the soup perfectly smooth. In fact, leaving a little vegetable texture makes it more interesting.

• Bread gives the soup some body and makes it more satisfying.
• Olive oil adds richness without making the soup heavy.
• Fresh vegetables keep the consistency light and refreshing.
• A little texture distinguishes it from completely puréed cold zucchini soups.

The result is a light but satisfying chilled zucchini soup, particularly once you add some dried bread and fresh vegetable ribbons for serving.

Yellow Zucchini Creates a Beautiful Pale Colour

I used yellow zucchini for this zucchini gazpacho recipe, and the resulting colour was beautiful.

Instead of the green colour you might expect from a zucchini cucumber soup, yellow zucchini creates a very pale, almost creamy yellow shade.

There are a few things worth noting:

• Yellow zucchini gives the soup its lovely pale-yellow appearance.
• Green zucchini will work equally well if that’s what you have. Naturally, the final colour will be different.
• Tender skins don’t need to be removed, particularly on smaller garden zucchini.
• Large zucchini may have a seedy or spongy centre. If necessary, scoop out some of it before blending.
• Basil can quickly affect the colour, so don’t use too much if you want to preserve the pale-yellow shade.

Ultimately, either yellow or green zucchini will make a delicious summer gazpacho. But if you grow yellow zucchini, this is an excellent way to showcase both its delicate flavour and beautiful colour.

Ingredients You’ll Need for Zucchini Gazpacho

You will need only several simple ingredients for this easy zucchini gazpacho with cucumber and basil. Since the flavour profile is intentionally restrained, good-quality fresh vegetables make a difference.

• Zucchini. I used yellow garden zucchini, which gives the soup its gorgeous pale colour. Regular green zucchini works, too.
• Cucumber. It adds moisture and a clean, refreshing flavour. If you’re using a large garden cucumber with tough skin or mature seeds, peel and seed it as needed.
• Yellow bell pepper. It adds mild sweetness while maintaining the yellow colour of the soup.
• Basil. A small amount complements both zucchini and cucumber. Keep it restrained so it doesn’t overpower the vegetables.
• Garlic. You only need a small clove. Too much garlic could easily dominate this delicate cold zucchini cucumber soup.
• Bread. Day-old white bread adds body. You can remove particularly tough crusts before adding it.
• Extra virgin olive oil. It adds richness and helps bring all the flavours together.
• Vinegar. Sherry vinegar is a classic choice for gazpacho, while white wine vinegar offers a slightly gentler profile. Either works here.
• Salt and black pepper. Season carefully, then taste again after chilling.
• Cold water. Add only as much as needed to achieve your preferred consistency.

Because zucchini contains plenty of water, I recommend starting with less added water. You can always thin the zucchini cucumber gazpacho after blending.

How to Make Zucchini Gazpacho

Making zucchini gazpacho couldn’t be much easier.

First, roughly chop the zucchini, cucumber, and yellow bell pepper. If the bread is very dry, briefly soak it in cold water and gently squeeze out the excess. Add the vegetables, bread, garlic, basil, vinegar, salt, pepper, and some cold water to a blender.

Next, blend everything until combined but don’t feel you need to achieve a perfectly silky texture. I prefer this zucchini gazpacho with a little texture. Gradually add the olive oil and blend just until incorporated. Then, adjust the consistency with more cold water if necessary.

Finally, taste and adjust the seasoning. At this stage, the vinegar and salt can taste slightly more pronounced than you expect because chilling will mute the flavours somewhat.

Refrigerate the soup for at least two hours. Before serving, stir the chilled zucchini soup well and taste it again. Add another pinch of salt or a small splash of vinegar if needed.

Garnishing and Serving Zucchini Gazpacho

You don’t need an elaborate garnish for this summer gazpacho. In fact, keeping it simple suits its delicate flavour.

For serving, I used:

• Zucchini ribbons for a fresh, slightly crisp element.
• Cucumber ribbons for extra freshness and a little colour contrast.
• Fresh basil for aroma and a beautiful green accent.
• Dried bread for crunch, texture, and a more filling addition.

The bread is particularly nice here. Since this zucchini gazpacho is intentionally light, a few pieces of dried or toasted bread make each bowl a little more substantial. They also echo the bread already used in the soup.

You can finish each bowl with a small drizzle of extra virgin olive oil, too.

Serve the zucchini gazpacho well chilled as a light lunch, appetizer, or first course. And if September has left you with more zucchini than you know what to do with, that’s one more zucchini taken care of!

Storage and Make Ahead

This cucumber and zucchini gazpacho is a great make-ahead option because it needs time to chill before serving.

• Refrigerate the gazpacho in an airtight container for up to 2–3 days.
• Stir well before serving, as some separation is natural while the soup sits.
• Taste again after chilling and adjust the salt or vinegar if needed.
• Add the garnishes just before serving. Keep the zucchini and cucumber ribbons, basil, and dried bread separate so they stay fresh and retain their texture.

For the best flavour and texture, I particularly recommend enjoying the zucchini gazpacho within the first day or two.

More Summer Soup Recipes

If you enjoy this summer gazpacho with zucchini, be sure to explore some of my other chilled soups and gazpacho variations. They are refreshing, colourful, and a great way to enjoy seasonal summer produce.

• Green Cucumber Gazpacho with Avocado and Tomatoes – A fresh and vibrant gazpacho packed with summer vegetables and creamy avocado.
• Cherry Gazpacho – A beautiful sweet and savoury combination of juicy cherries and ripe summer tomatoes.
• Watermelon Gazpacho – Light, juicy, and particularly refreshing for the hottest summer days.
• Tomato Gazpacho with Lavender – A classic tomato-based gazpacho elevated with a subtle aromatic lavender twist.
• Cold Cucumber Soup with Kefir and Yogurt – Easy Summer Recipe – A creamy and tangy cucumber soup made with refreshing kefir and yogurt.
• Corn Lavender Chowder – A creamy summer chowder combining sweet corn with a delicate hint of lavender.

I’d love for you to try this this cucumber and zucchini gazpacho recipe. If you give it a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!