Zucchini Gazpacho with Basil Cream

By Rosemarie Yandoli-Smith

4.17 / 5

15min

0min

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2 cucumbers sliced
2 zucchini sliced
1 small onion roughly chopped
¾ cup olive oil
½ cup torn basil leaves
⅓ cup lemon juice
¼ cup heavy whipping cream
salt and ground black pepper to taste