About
Gazpacho is a dish best served cold! You’ll definitely want to keep this soup cool because a fresh jalapeno and roasted red pepper really spice things up. Although this keto version of gazpacho diverges a little from the traditional style, you’ll love the combo of cool cucumber and avocado with the more spicy elements. Enjoy as a 4-ounce side or as a full 8-ounce meal!
Ingredients
- 10 ounce cucumber, raw, without peel
- ½ large – approx 4" – 6" long jalapeno peppers
- 1 ½ ounce whole fire roasted red peppers by del destino
- 2 ounce avocado
- 2 tablespoon olive oil
- ¼ teaspoon salt
- 1 clove garlic, fresh
- ¼ teaspoon onion powder
- ¼ cup, chopped coriander leaf, fresh
- 8 fluid ounce water
Instructions
- In a food processor, combine all ingredients except for the water. Pulse until you have a consistent blend, adding more olive oil at your discretion if you wish.
- Slowly stream the cold water into the food processor. Taste and add any additional seasonings you wish. Enjoy cold!
Nutrition Facts
- Servings: 3
- Calories: 134.2kcal/561.4kJ (per serving)
- Fat: 12.1g (per serving)
- Carbs: 5.8g (per serving)
- Protein: 1.4g (per serving)
