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Raw zucchini gazpacho with fresh coconut and turmeric : when the heatwave sets in, nothing beats a cold starter prepared without lighting any fire. This recipe of zucchini gazpacho without cooking embodies the entire spirit of Biovie's living food: frozen organic summer vegetables, fresh coconut flesh, turmeric, and a hint of marine plasma. The result? A tender green, almost icy, velvety soup that awakens the taste buds and preserves all the enzymes and vitamins of your vegetables. A true savory "nice cream," ready in ten minutes.
A raw and living gazpacho: why it changes everything
Traditional gazpacho is a cold Spanish soup, most often made with tomatoes, blended and then simply refrigerated. Its great strength: no cooking alters the polyphenols, carotenoids, and vitamin C of the vegetables. A study of the Spanish cohort PREDIMED (Medina-Remón et al., 2013) showed that regular consumption of gazpacho, in a Mediterranean population at high cardiovascular risk, was associated with lower blood pressure and a lower prevalence of hypertension, due to the richness of this dish in antioxidants and minerals.
The raw living gazpacho Biovie version goes further. By processing the vegetables cold and freezing them before blending, the temperature remains below 42°C: the point at which heat begins to significantly degrade certain enzymes and vitamin C. This is the founding principle of the Cuisine and raw food : preserve the vitality of the ingredients all the way to your plate. And contrary to popular belief, The polyphenols and carotenoids in gazpacho are well preserved in the cold., even after several weeks of refrigerated storage.
The ingredients of Biovie's chilled zucchini gazpacho
Organic seasonal vegetables
- 1 organic zucchini (about 250 g), very firm, not bitter — choose it young, shiny, with a thin skin. Raw zucchini retains a maximum of vitamin C, potassium, and beta-carotene, nutrients that are partially destroyed during cooking.
- 1 organic cucumber medium (about 200 g), kept with its skin for nutrients and texture.
- 10 fresh basil leaves Organic — the aromatic signature of this recipe.
The living super-ingredients
- The flesh of a fresh organic coconut : the signature ingredient. Rich in lauric acid and MCT, with a very neutral taste that allows the vegetables to shine. To learn more, check out our guide on the Benefits of fresh organic coconut.
- 1 slice of turmeric dried at low temperature (or 1 cm of freshly grated turmeric). Turmeric brings its golden color and recognized properties. Also discover our 5 ways to consume turmeric daily.
- 5 cl of marine plasma : a natural concentrate of marine minerals. If you're unsure about the choice, our article Marine plasma: Mediterranean or Atlantic ? will guide you.
- 10 cl of spring water filtered.
- 1 pinch of freshly ground black pepper. This is not a detail: the study by Shoba et al. (1998) showed that piperine from black pepper can significantly increase the bioavailability of curcumin. Subsequent research has nuanced this result, but the combination of turmeric and black pepper remains a well-established rule in nutrition.
Don't have fresh turmeric? Discover our Guide to 9 alternatives to turmeric to never run out of inspiration.
"Finally, a site that meets my expectations in terms of ingredients! It is sometimes difficult to get everything we need for raw cuisine in organic stores." — Christelle P. ⭐⭐⭐⭐⭐
Step-by-step recipe: raw zucchini gazpacho in 10 minutes
In summary: Freeze your vegetables the day before, blend them with coconut flesh, turmeric, basil, marine plasma, and a little water, and serve immediately with some coconut shavings and basil leaves. That's it.
Step 1 — Prepare the vegetables (the frosted technique)
The day before, carefully wash the zucchini and cucumber, then slice them into rounds about 5 mm thick. Arrange them in a single layer on a tray lined with parchment paper or in a flat freezer bag. Place them in the freezer for at least 8 hours (12 hours, that's perfect).
This "savory nice cream" technique, inspired by the concept of instant banana ice cream, offers you a velvety, almost granita-like texture without adding a single ice cube that would dilute the flavor. Vegetables do not harden as much as pure water: they retain their cellular structure and release their freshness as soon as they are blended.
Step 2 — The Quick Mix
Take out the frozen vegetables 5 minutes before blending. In the bowl of a powerful blender, pour in this order:
- Spring water (10 cl) and marine plasma (5 cl) ;
- Coarsely chopped fresh coconut flesh ;
- Basil leaves ;
- The slice of turmeric and the pinch of black pepper ;
- Finally, the frozen zucchini and cucumber slices.
First, blend at medium speed, then accelerate until you achieve a smooth and homogeneous texture. If your blender struggles, add an extra tablespoon of water — never more, otherwise the "frosted" texture will disappear.
Step 3 — Plating and toppings
Serve immediately in small verrines, ceramic bowls, or transparent cups. For the finishing touch, add:
- A few shavings of fresh coconut flesh ;
- Cantaloupe melon balls or watermelon balls (sweet and savory freshness variation) ;
- One or two chopped basil leaves ;
- A thin drizzle of organic extra virgin olive oil ;
- A pinch of fleur de sel.
This gazpacho does not keep more than a few minutes in its optimal version — the frosty texture disappears. Prepare it just before serving.
The benefits of raw zucchini gazpacho
A bomb of enzymes, vitamins, and polyphenols
By not cooking any ingredients, you preserve the vitamin C in the zucchini and basil, the beta-carotene, antioxidant polyphenols, and minerals. According to the Ciqual table of ANSES, Raw zucchini provides only about 17 kcal per 100 g while being a source of potassium, vitamin B9, and vitamin C. Cucumber complements with its water content (over 95%) and silica. The addition of coconut flesh provides healthy fats, including lauric acid, a medium-chain fatty acid valued in raw food diets.
This combination helps to hydrate you, refresh you, and provide essential micronutrients during the hottest days, as part of a varied and balanced diet.
Turmeric and piperine: the anti-inflammatory duo
Turmeric contains curcumin, the most studied active ingredient of this spice. Its natural bioavailability is low, but it is significantly improved by the piperine in black pepper., according to Shoba's pioneering study (1998). Subsequent studies have nuanced this figure, but the combination is still recommended by most nutritionists. In our gazpacho, a simple pinch of black pepper is enough.
Marine plasma: the contribution of minerals from the sea
Marine plasma, or microfiltered and sometimes diluted seawater, provides all the minerals and trace elements naturally found in the ocean. It contributes to remineralization and acid-base balance. To learn more, read our guide on Mediterranean or Atlantic marine plasma.
Gourmet Variations and Chef's Tips
Watermelon-zucchini version
Replace half of the cucumber with 200 g of watermelon flesh, also frozen. The result is sweeter, more summery, and the color shifts slightly to a surprising pinkish-green.
Melon-coconut version
Add some yellow or Charentais melon balls directly into the blender for a pronounced sweet note. The melon-coconut duo works wonderfully with basil.
The turmeric-coconut powder trick
No fresh turmeric at home? The Organic golden milk powder from Biovie, which combines turmeric, ginger, cinnamon, and black pepper, brings a sublime aromatic complexity to this gazpacho. Simply add half a teaspoon to the blender.
How to fix a gazpacho that is too thick or too thin
Too thick? Add a tablespoon of water or fresh cucumber juice, never ice cubes. Too liquid? Add a few extra slices of frozen zucchini and blend again for 10 seconds.
Conservation
Raw gazpacho is enjoyed within an hour of its preparation to enjoy the frosty texture and maximum freshness. If you need to store it, place it in an airtight jar in the refrigerator and consume it within 24 hours. Do not freeze it once blended: the texture breaks.
Want to explore other raw soups? Discover our raw curry and fresh coconut soup and our nasturtium gazpacho, two summer classics of raw cuisine by Biovie. For a more "complete dish" version, our zucchini spaghetti with basil cream use the same ingredients.
"I have been ordering from Biovie for years: fresh coconuts, seaweed, marine plasma, yogurt ferments... Always delighted with the quality." — Florence D. ⭐⭐⭐⭐⭐
Beware of cucurbitacin: the bitter zucchini not to be consumed
A key point of caution, especially when consumed raw. ANSES regularly alerts about the risks associated with bitter squashes and zucchinis: some of them, particularly those resulting from wild hybridizations in the garden, may contain Cucurbitacin, a toxic substance responsible for severe digestive disorders. The Belgian Poison Control Center reminds that cucurbitacin is not destroyed by cooking : it is not further affected by freezing or mixing.
The golden rule: taste a tiny piece of raw zucchini before blending it. If it is bitter, discard it immediately. With store-bought organic zucchini, the risk is low but never zero: this check takes two seconds and can save you a lot of trouble.
Frequently Asked Questions
Is it safe to eat raw zucchini ?
Yes, raw zucchini is perfectly edible and retains a maximum of vitamins and minerals. However, it is necessary to always taste it before consuming it raw : If it is bitter, it may contain cucurbitacin, a toxic substance not destroyed by cooking. ANSES recommends immediately discarding any zucchini with a bitter taste.
How to make a no-cook zucchini gazpacho ?
Cut a zucchini and a cucumber into strips, freeze them for 8 to 12 hours, then blend them in a blender with fresh coconut flesh, a few basil leaves, a slice of turmeric, a pinch of black pepper, 10 cl of water, and 5 cl of marine plasma. Serve immediately in small glasses, with coconut shavings and fresh basil.
Why add turmeric and black pepper to a gazpacho ?
Turmeric provides a golden color and its main active ingredient, curcumin. Its natural bioavailability is low, but it is enhanced by the piperine in black pepper, according to Shoba's pioneering study (1998). A simple pinch of black pepper is enough to optimize this synergy in a raw preparation.
How long does homemade raw zucchini gazpacho last ?
In its optimal version with frozen vegetables, it is best enjoyed within an hour of preparation. If you need to store it, place it in an airtight jar in the refrigerator and consume it within 24 hours maximum. Avoid freezing the already blended gazpacho, as the texture will irreversibly degrade.
Is raw gazpacho good for your health ?
Yes, as part of a balanced diet. A study from the PREDIMED cohort linked regular consumption of gazpacho to lower blood pressure and a reduced prevalence of hypertension, thanks to its polyphenols, carotenoids, and vitamin C. The raw version preserves these micronutrients by avoiding any cooking.
Can fresh coconut flesh be replaced with an alternative ?
Yes. You can use thick organic coconut cream (50 g), coconut plant-based yogurt (100 g), or even a tablespoon of almond puree for a richer version. The taste and texture will change slightly, but the recipe will remain raw, vegan, and ultra-fresh.
In practice: the opinion of Eric Viard, tropical agronomist engineer
"Raw gazpacho has been one of my summer classics for thirty years. This zucchini-coconut-turmeric version perfectly embodies the Biovie philosophy: seasonal vegetables, preserved cold, enhanced by a tropical superfood and a golden spice. In 'Algae Daily' (Gallimard, 2024), we explain why cooking below 42°C changes everything for our enzymes and microbiome. It's the beauty of living food." — Eric Viard, founder of Biovie.
Update: April 2026. Article approved by Éric Viard, founder of Biovie and engineer ISTOM, co-author of " Seaweed in everyday life "(Gallimard, 2024) —" Best cookbook in the world, Gourmand Cookbook Awards 2025, and Best cookbook in France, National Academy of Cuisine 2025.
Warning: The information presented in this article is provided for informational purposes only and does not constitute medical advice. Consult a qualified healthcare professional before making any significant changes to your diet or supplementation. As part of a varied and balanced diet and a healthy lifestyle.
Find all our organic ingredients for raw food on https://www.biovie.fr/en/
