Lower carb Gazpacho Cold Soup

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Diets: Dairy Free, Diabetes Friendly, Egg Free, Gluten Free, Heart Healthy, Lower Carb, Nut Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian
Recipe adapted from:
Love & Lemons
Beat the heat with this lower carb gazpacho recipe! Made with summer vegetables, vinegar, and olive oil, this cold soup is rich, tangy, and refreshing.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Finely chop ¼ of the cucumber and reserve for garnish.
  • Peel the remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.
  • Serve the soup with the reserved diced cucumber, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

Cook Times

Active Prep20
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time20 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 2 English cucumber
  • 4 pound ripe tomato chopped
  • 4 fresno chile or for 10 servings 1 red bell pepper, stemmed and seeded
  • 2 ounce red onion peeled
  • 4 clove garlic peeled
  • 6 tablespoon extra virgin olive oil
  • 4 tablespoon sherry vinegar or red wine viniger, Start with less and adjust to taste, don't over do the vinegar
  • 2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup fresh cilantro chopped plus more for garnish

Optional Garnishes

  • cucumber chopped
  • cherry tomato
  • fresh cilantro or other fresh herbs
  • freshly ground black pepper
  • extra virgin olive oil drizzle

Cooking Tools Required

Blender, Cutting board, Mixing bowls, Sharp Knives
Reheating/Serving Instructions
Chill for 2 hours before eating. Storage instructions: leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Calories: 123kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 477mg | Potassium: 553mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1689IU | Vitamin C: 34mg | Calcium: 33mg | Iron: 1mg

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