Lower carb Gazpacho Cold Soup

Serving Size: 10

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.

Recipe by: Love & Lemons

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20

Recipe Serving Size10

Cooking Tools Required

Blender, Cutting board, Mixing bowls, Sharp Knives

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

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.

Reheating 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