Zucchini Gazpacho from Soup: A Way of Life by Barbara Kafka

Name: Zucchini Gazpacho from Soup: A Way of Life by Barbara Kafka
Ingredients: 4 large basil leaves, cut across into narrow strips, for serving; ½ cup (30 g) coarsely chopped basil; 1 medium rib celery, peeled and cut into ¼-inch (.5-cm) dice; 1½ tablespoons kosher salt, or to taste; Freshly ground black pepper, to taste; 1 tablespoon fresh lemon juice; 2 tablespoons olive oil, if not using the zucchini base; 3½ cups (800 ml) Zucchini Purée Soup Base, made with olive oil, or 3 pounds (1.4 kg) zucchini, trimmed, peeled, quartered lengthwise, and cut across into ½-inch (1-cm) lengths; 2 small tomatoes, seeded and cut into ¼-inch (.5-cm) dice; 1 medium red bell pepper, cored, seeded, deribbed and cut into ½-inch (.5-cm) dice

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Somewhere between a salad and a soup is this cool refreshing thing for the hottest summer days—or, using the zucchini base, to remind you in winter that summer was there.

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Ingredients

4 large basil leaves, cut across into narrow strips, for serving
½ cup (30 g) coarsely chopped basil
1 medium rib celery, peeled and cut into ¼-inch (.5-cm) dice
1½ tablespoons kosher salt, or to taste
Freshly ground black pepper, to taste
1 tablespoon fresh lemon juice
2 tablespoons olive oil, if not using the zucchini base
3½ cups (800 ml) Zucchini Purée Soup Base, made with olive oil, or 3 pounds (1.4 kg) zucchini, trimmed, peeled, quartered lengthwise, and cut across into ½-inch (1-cm) lengths
2 small tomatoes, seeded and cut into ¼-inch (.5-cm) dice
1 medium red bell pepper, cored, seeded, deribbed and cut into ½-inch (.5-cm) dice