Gazpacho Recipe
This is a simple yet delicious Gazpacho recipe that is designed to be low carb or keto friendly. Why does this matter? Because a thickened Gazpacho often uses dried bread, and this version uses almond flour for a deliciously velvet Gazpacho. Enjoy this soup on any afternoon where refreshment is in order!
Servings: 6 servings
Calories: 143kcal
Ingredients
- 6 ripe Tomatoes chopped
- 5 cloves Roasted Garlic Clove
- 2 tablespoons red wine vinegar
- 1 Anaheim Pepper seeded and chopped
- 1 teaspoon kosher Salt
- 1/2 small cucumber peeled and chopped
- 1/2 small red onion chopped and soaked
- 1/4 cup almond flour
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil leaves
Instructions
Preparation Steps
- Prepare the vegetables by chopping them and adding them to the blender.
- Add all the remaining ingredients to the blender.
- Blend until your desired consistency has been achieved.
- Taste and adjust the seasonings. Blend again.
- Transfer the gazpacho to a large bowl or pitcher. Cover and refrigerate to allow the flavors to blend.
- Serve cold with your garnish of choice.
Notes
Wow... what a delicious summer gazpacho recipe! If you have a family favorite recipe with different ingredients, please be sure to share... also, any questions or substitutions you have made are welcomed in the comments below!
Nutrition
Serving: 1bowl | Calories: 143kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 427mg | Potassium: 356mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1097IU | Vitamin C: 20mg | Calcium: 35mg | Iron: 1mg
