Courgette Feta Gazpacho
I recently came across a social media post from a fellow foodie featuring a bowl of courgette feta gazpacho she’d enjoyed at a French restaurant. It looked so good; I simply had to give it a go myself.
So here’s my fresh, summery take on Courgette Feta Gazpacho. It keeps the cool, no-cook essence of traditional gazpacho but swaps tomatoes for mellow courgettes and adds salty feta for richness.
Note:
My first tasting, after chilling it in the fridge for two hours, was served in a wine glass. It was lovely, though I should have opted for a bowl. For the second tasting, I passed it through a fine mesh sieve — that version was definitely suited to a wine glass.
Courgette feta gazpacho recipe (no cook courgette soup)
Serves: 2–3
Prep time: 15 minutes (+ 1–2 hours chilling)
Cook time: None
Ingredients
- 2 medium-large courgettes, trimmed and roughly chopped
- 1 small pepino or cucumber, peeled, deseeded and chopped
- 1 large Spanish spring onion, roughly chopped (white and green parts)
- 2 garlic cloves, crushed
- 100g feta cheese, crumbled
- 50g Parmesan, grated
- 2 tbsp extra virgin olive oil (plus a drizzle to serve)
- 1 tbsp apple cider vinegar
- 300ml chilled water
- Small handful of fresh mint leaves
- Small handful of fresh parsley leaves
- Celery salt and freshly ground black pepper, to taste
Method for no cook courgette soup
Blend everything with a stick blender or food processor. Blend until smooth.
Adjust consistency – add the water gradually until you have a pourable, soup-like texture.
Season – Taste and adjust with black pepper (remember feta is salty).
Chill – Transfer to a jug or bowl, cover, and refrigerate for 1–2 hours.
Serve – Pour into bowls or glasses, drizzle with olive oil, and garnish with extra feta and a mint leaf if you like.
Courgette Feta Gazpacho perfect for a hot day.
Note:
Courgette is borrowed from French, while zucchini is taken from Italian, which the US probably adopted via Italian migrants.
Here is another courgette recipe, but with pasta for you to try.
This recipe is part of my Soup Recipes collection. It joins 25 other soups — from chilled gazpacho to hearty broths and Asian-inspired bowls — in my complete Soup Recipes hub.
Wonky photos, proper soup, genuine adventures — The Flexible Chef
Looks yum. Always feeling fancy, not sure I have a wine glass big enough to do it justice.
Yesterday I used a large red wine glass, but today I used a glass that would normally hold a G&T. Yesterday’s version (unsieved) would have been better served in a white, undecorated bowl.
Looks scrummy. I must give this a go.
T. X
Hey Chef
You often find this on the summer menus in restaurants in the south West of France. I love it but not so much loved by my husband who would eat steak every day if we could afford it.
J. X