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. 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: simplicity, with no cooking at all.
The raw living gazpacho Biovie version goes further. By processing the vegetables cold and freezing them before blending, the temperature remains below 42°C. This is the founding principle of the Cuisine and raw food : cook cold, for the taste and texture of your ingredients.
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.
- 1 organic cucumber medium (about 200 g), kept with its skin for the 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. With a very neutral taste, it lets the vegetables shine. To learn more, check out our guide on fresh organic coconut.
- 1 slice of turmeric dried at low temperature (or 1 cm of freshly grated turmeric). Turmeric brings its golden color. Also discover our 5 ways to consume turmeric daily.
- 5 cl of marine plasma. 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. It brings out the flavor of the turmeric.
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.
What this raw gazpacho contains
The ingredients at a glance
According to the Ciqual table of ANSES, Raw zucchini provides about 17 kcal per 100 g. Cucumber complements with its water content (over 95%). The addition of coconut flesh brings roundness and a velvety texture.
This combination is light and refreshing during the hottest days.
Turmeric and black pepper: the flavor duo
Turmeric contains curcumin, the pigment that gives it its golden color. In our gazpacho, a simple pinch of black pepper brings out the flavor.
Marine plasma in the kitchen
Marine plasma, or microfiltered and sometimes diluted seawater, provides a salty and iodized note to the gazpacho. 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.
