For the cucumber zucchini gazpacho, peel the cucumber and the zucchini, remove the core. Cut the cucumber and zucchini into small cubes. Set aside some of the cucumber cubes.
Peel and finely dice the onion and garlic clove. Wash and chop the parsley. Add all ingredients (except the parsley) to the vegetable soup and puree with a hand blender.
Then strain through a fine sieve. Season to taste with salt and pepper. Fill the gazpacho into glasses and refrigerate for about 2 hours.
Shortly before serving, add the cucumber cubes and possibly herb croutons, pine nuts and diced dried tomatoes as a garnish.
Garnish with parsley.