Healthy Meal Prep
Zucchini Cucumber Gazpacho Recipe

Zucchini Cucumber Gazpacho


This bright green gazpacho made with zucchini, cucumbers, lemon juice, and fresh basil makes a refreshing chilled first course on a hot day.


  • 2 cucumbers - peeled, seeded, and cubed
  • 2 zucchini, cubed
  • 3 tablespoons lemon juice
  • 8 basil leaves
  • salt and ground black pepper to taste
  • ¼ cup yogurt


  1. Combine cucumbers, zucchini, lemon juice, basil leaves, salt, and pepper in a food processor; blend until smooth. Pour into a bowl and stir in yogurt.
  2. Refrigerate before serving, at least 30 minutes.

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Nutritional Information

Zucchini Cucumber Gazpacho

Servings Per Recipe: 4
Calories: 37.1
% Daily Value *
protein: 5 %
carbohydrates: 3 %
exchange other carbs:
dietary fiber: 5 %
fat: 1 %
saturated fat: 1 %
vitamin a iu: 6 %
niacin equivalents: 5 %
vitamin b6: 12 %
vitamin c: 31 %
folate: 7 %
calcium: 6 %
iron: 3 %
magnesium: 10 %
potassium: 10 %
sodium: 2 %
thiamin: 8 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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