About
This refreshing zucchini gazpacho is loaded with low carb veggies, aromatic garlic, onion, fresh basil, a hint of zesty lemon, and a helping of heart healthy fats from extra virgin olive oil.
The soup is blended until smooth then refrigerated until chilled and topped with an extra drizzle of oil.
This makes a great summertime lunch or light dinner option served alongside a hearty garden salad or with keto bread for dipping.
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 clove garlic
- 1 tablespoon red onion
- 1 tablespoon basil, fresh
- 1 cup water
- ⅔ cup zucchini
- ½ medium – 2 3/5" diameter tomato
- ½ tablespoon lemon juice
- ½ teaspoon salt, sea salt
- ⅓ cup cucumber
- ⅛ teaspoon black pepper
Instructions
- Finely dice the zucchini, cucumber and tomato. Crush the garlic, and finely chop the onion. Add all to a large bowl along with the fresh basil, 1 tablespoon of the olive oil, lemon juice, salt and pepper. Mix well to combine and refrigerate for 20 minutes.
- Transfer to a blender along with the water and process until smooth and velvety. Alternatively, add the water to the bowl and use a hand held stick blender to process until smooth. Taste and adjust seasonings if required and add more water for a thinner soup. Cover and refrigerate for a further 15 minutes until chilled. Drizzle with the remaining oil to serve.
Nutrition Facts
- Servings: 2
- Calories: 142.6kcal/596.8kJ (per serving)
- Fat: 13.8g (per serving)
- Carbs: 4.9g (per serving)
- Protein: 1.3g (per serving)
