Gazpacho with Zucchini, Garlic and Turmeric
In this Article
This gazpacho is creamy and silky, without any cream. Little butter or olive oil and coconut milk do this magic. Fresh or mature zucchinis can be used for making this soup. In case, you are using a mature one, don’t forget to peel the zucchini for a sweeter soup.
| Serves | Preparation Time | Cooking Time |
| 4 People | 15 Minutes | 10 Minutes |
Ingredients
- 5-6 zucchini, trimmed and chopped
- 3 1/2 cups animal (beef, chicken or veggie) stock
- 1/2 cup organic coconut milk
- 1 cup chopped onions
- 1 tsp (teaspoon) minced garlic
- 1 tbsp (tablespoon) coconut oil
- 1 tsp apple cider vinegar
- 2 tsp curry or turmeric powder
- 1/2 tsp pink salt
- Pinch of black pepper
- Pinch of cayenne pepper
- Chopped cilantro for garnishing
Method
Step 1
In a medium pot, heat olive oil over medium to high heat.
Step 2
Add the onions and garlic and saute until soft, roughly takes about 3 minutes.
Step 3
Add the curry and/or turmeric powder, salt, and cayenne pepper. Stir and cook until fragrant, about 30 seconds.
Step 4
Add the zucchini and on medium heat, cook with occasional stirring, until soft, 5 to 6 minutes.
Step 5
Add vegetable stock and allow it to boil.
Step 6
On low flame simmer until the zucchini is very tender, about 20 minutes. Turn off the flame.
Step 7
In a food processor or with a hand-held immersion blender, puree the soup. You may need to do it in batches, if using a processor.
Step 8
Return to medium heat and pour in the coconut milk; stir.
Step 9
Simmer for 3 minutes. Adjust the seasoning, to taste.
Step 10
Serve garnished with the cilantro if preferred hot.
Step 11
If serving cold, simply refrigerate for 4-6 hours, until well chilled.
Nutritional Information
Serving Size 175.2 g
| Calories | 44 | Calories from Fat | 4 |
| Total Fat | 0.4g1% | Saturated Fat | 0.1g1% |
| Sodium | 68mg3% | Potassium | 421mg12% |
| Total Carbohydrates | 9.6g3% | Dietary Fiber | 2.1g8% |
| Sugars | 4.8g | Protein | 2.1g |
| Vitamin A | 18% | Vitamin C | 71% |
| Calcium | 3% | Iron | 4% |
* Based on a 2000 calorie diet.
Nutritional details are an estimate and should only be used as a guide for approximation.
