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prep time
5 min
cook time
0 min
ready time
5 min
Keto Vegan Gazpacho
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!
Jessica L.
Net Carbs
3.2 g
Fiber
2.5 g
Total Carbs
5.8 g
Protein
1.4 g
Fats
12.1 g
132 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cucumber, Raw, Without Peel
10 ounce
Jalapeno Peppers
½ large - approx 4" - 6" long
Whole Fire Roasted Red Peppers by Del Destino
1-½ ounce
Avocado
2 ounce
Olive Oil
2 tablespoon
Salt
¼ teaspoon
Garlic, Fresh
1 clove
Onion Powder
¼ teaspoon
Coriander Leaf, Fresh
¼ cup, chopped
Water
8 fluid ounce
Recipe Steps
steps 2
5 min
Step 1
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.Step 2
Slowly stream the cold water into the food processor. Taste and add any additional seasonings you wish. Enjoy cold!
Comments
Bonnieclapp 4 years ago
I turned this into no vegan by adding chicken broth instead of water and adding a dollop or sour cream. YUM!!! The basic Vegan recipe is fabulous though ... Thank you!