Overhead View of a Small Black Bowl with Cream Colored Zucchini Gazpacho Garnished with Grapes and Slivered Almonds. Black Bowl is on Top of a Slightly Larger Stainless Steel Bowl Filled With Ice Cubes. On the Left Side, a Spoon Sits On Top of a Light Red Napkin. On the Top Right Corner Is a Similar 2 Bowl Setup that is Partially Visible. A Few Grapes are Strewn About in the Picture. Zucchini Gazpacho is Written in Didot Font at the bottom of the Photo.

Zucchini Gazpacho with Grapes

Vegan Gazpacho recipe with Zucchini, Grapes and Almonds. Perfect cold soup to serve on a hot summer day!
Course Appetizer, Side Dish
Cuisine American, Spanish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 bowls
Calories 262kcal
Author Healing Tomato


For the soup

For Garnishing


  • Wash the zucchini and grapes thoroughly
  • Peel the skin from the zucchini
  • In a blender, add all the ingredients for the soup
  • Pulse on low for about 3 minutes or until well blended
  • You can strain the soup at this point, if you prefer
  • Chill the soup for an hour before serving
  • Garnish with fresh ground pepper, grapes, olive oil and Almonds


Nutrition info is approximate
Store in the freezer for up to 2 weeks. This recipe is Gluten-Free, Vegan, Vegetarian


Serving: 4g | Calories: 262kcal