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When you hear the word gazpacho, one typically thinks of tomatoes, but this is a green version with zero tomatoes! Sunny Anderson, host of the Food Network's "Spring Baking Championship: Easter" makes it with grilled zucchini, tomatillos and scallions blended with cucumbers, garlic, basil and Greek yogurt. The cold soup is light, healthy and refreshing, and a great way to use up all those garden zucchini!   

Catch Sunny on her newest Food Network show, "Spring Baking Championship: Easter".

And for more recipes by Sunny, check out her 2-Ingredient Puff Pastry Parmesan Breadsticks and German Chocolate Cookies


For the Grill:
  • Olive oil, for brushing
  • 2 zucchini, sliced lengthwise into ½-inch planks
  • 4 tomatillos, halved
  • 4 scallions
  • Kosher salt
For the Soup:
  • 2 cloves garlic
  • 2 Kirby cucumbers or 1 English cucumber, quartered (do not peel)
  • 8 to 10 basil leaves
  • ½ cup plain whole-fat Greek yogurt
  • Kosher salt
To Serve:
  • ¼ cup plain whole-fat Greek yogurt
  • 2 tablespoons honey
  • 1 finely chopped scallion, white and green parts
  • Green pepper hot sauce


Serves: 4


For the grill, heat to 400°F. Brush oil on the zucchini, tomatillos and scallions. Season with salt and place on the grill over direct heat. Cook until charred on all sides, rotating or flipping as needed, about 5 minutes. Everything should char and the tomatillos should soften a bit. 

For the soup, in a blender, combine the roasted zucchini, tomatillos and scallions. Add the garlic, cucumbers, basil, yogurt and a nice pinch of salt and blend until smooth. If the consistency is too thick, add a handful of crushed ice and blend; that should fix it! Taste and season with salt, then taste again. Refrigerate until fully chilled.   

To serve, in a small bowl, mix the yogurt and honey. Ladle soup into bowls and drizzle with the yogurt mixture, then garnish with the scallions and a shake or two of hot sauce.