Zucchini Gazpacho With Green Curry and Coconut Milk

This zucchini gazpacho combines raw summer vegetables, creamy coconut milk, green curry and lime in a smooth chilled soup.

It is fresh enough for a hot day but flavorful enough to serve as an elegant starter.

Ingredients for 4 servings

• 600 g small zucchini
• 200 g cucumber, peeled
• 200 ml coconut milk
• 120 ml cold water
• 15 g halal-certified vegetarian green curry paste
• 30 ml fresh lime juice
• 15 ml olive oil
• 15 g fresh cilantro leaves
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 40 g zucchini ribbons, for serving
• 4 cilantro sprigs, for serving

How to make zucchini gazpacho

Prepare the vegetables

Wash the zucchini and trim the ends. Cut the zucchini and peeled cucumber into small cubes so they blend evenly. Reserve 40 g of zucchini and shave it into thin ribbons.

Blend until smooth

Place the cubed vegetables, coconut milk, cold water, green curry paste, lime juice, olive oil, cilantro, salt and pepper in a blender. Blend for 60 to 90 seconds, until completely smooth.

Adjust the texture

If the soup is thicker than desired, add up to 30 ml extra cold water and blend again. Taste carefully before adding more curry paste because its heat varies between brands.

Chill thoroughly

Transfer the gazpacho to a covered container and refrigerate for at least 2 hours. Stir well before serving because coconut milk can settle slightly as it chills.

Serve the soup

Divide the cold gazpacho between four bowls. Add zucchini ribbons and one cilantro sprig to each serving. A few drops of olive oil can be added from the measured quantity before blending.

Conclusion

Zucchini gazpacho is quick to prepare and benefits from time in the refrigerator. Coconut milk softens the curry, while lime keeps the finished soup bright and refreshing.