A delicious gazpacho is a summertime staple that should be in your recipe rotation! My version of this gazpacho recipe is low-carb, keto, and gluten-free, yet it has all the flavor of traditional gazpacho!
Let's dig in!
– Tomatoes – Roasted garlic clove – Red wine vinegar – Anaheim pepper – Kosher salt – Cucumber – Red onion – Almond flour – Extra virgin olive oil – Freshly ground black pepper – Basil leaves
IngrediENTS
Prep Time: 10 min
TOTAL time: 40 min
This easy Gazpacho Recipe is ready in 6 simple steps!
Prepare the vegetables by chopping them. Halve and seed the Anaheim pepper.
Peel and chop the cucumber.
Add all the chopped vegetables and remaining ingredients to the blender.
Blend the ingredients until your desired consistency is achieved.
Continue blending until the gazpacho reaches a smooth consistency.
Transfer the gazpacho to a large bowl or pitcher, cover, and refrigerate to allow the flavors to blend.