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Zucchini gazpacho, mint, basil




500 g zucchini, cut into slices

5-7 mint leaves

7 basil leaves

5 cl of milk

3 tablespoons of light cream

Juice of one lemon



Put everything (zucchini already cooked of course) in a blender for a few minutes until a smooth texture is obtained. And put at least 2 hours in the fridge.


Easy and Light Recipe ... and Bon Appétit! :)

Photo by Sandra O.

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