Cooler Than Gaspacho: This No-Cook Soup is Ready in Minutes!

As temperatures soar, gaspacho sends creamy squash soups back to the pantry. Originating from Andalusia, this summer soup is crafted from raw sun-kissed vegetables—typically tomatoes, bell peppers, cucumbers, garlic, and onions—blended with a bit of bread crumb, all with just a few pulses of a blender. There’s no need to turn on the oven or even a stove. It’s hard to find a more convenient option during the heatwave.

Delicious as it is, gaspacho doesn’t always sit well with everyone. The combination of tomatoes and vinegar, both highly acidic, can trouble sensitive stomachs. Garlic, onions, and peppers are also known for being hard to digest. Consequently, what should be a light appetizer sometimes turns into a severe gastric ordeal.

Thankfully, there’s an equally refreshing but far less irritating alternative. Say goodbye to the acidity of tomatoes, the potency of garlic, and the sharpness of vinegar. In place, there’s a milder base that’s just as thirst-quenching. The recipe, crafted by Pauline Foulon, also known as @lananasblonde on Instagram, features a trio of ingredients with milder flavors: zucchini, coconut milk, and mint. Together, they create a smooth and subtly fragrant blend. Besides its mild flavor, zucchini offers another benefit: its high water content allows for easy blending raw, which is a time-saver when the heat deters any desire to cook!

To make it, it’s very straightforward. For one serving, peel a zucchini and cut it into cubes before placing it in a blender with 150 ml of coconut milk and six fresh mint leaves. Blend until smooth. If the mixture is too thin, add some bread crumbs to thicken it. Serve chilled with a splash of lemon juice, a sprinkle of Espelette pepper, and, if you’re brave, a drop of Tabasco sauce.

To turn this “green gaspacho” into a complete vegetarian meal, Pauline recommends serving it with hummus toasts. This allows you to dine coolly without risking digestive discomfort!