Gazpacho is a refreshing and cleansing no-cook soup fabulous for hot summer days.
Originally back in the Iberian Peninsulait was made with a mortar and pestle, and sometimes included bread! However,modern gazpacho is easily made bread-free and low-carb. And, it can be prepared quickly,using only a blender!
Here are two vegan-and keto-friendly versions of gazpacho, a lively and a calm version, to suit your mood.
Red Keto Gazpacho (Vegan, Paleo,Keto, Low Carb,Whole 30)
Featured, Health, Recipes
Servings: 2 people
With layered tomato flavor, tons of antioxidants, some bright acidity and a nice heat, this gazpacho ticks many boxes. Ready in minutes, with no cooking required, makes it even better.
2-3 large tomatoes (roughly chopped Roma, beefsteak, early girl, heirloom etc.)
1 large cucumber, peeled and roughly chopped
2-3 peppers (bell, Anaheim, pepperoncini,or banana peppers–preferably yellow, red or orange, seeded, de-stemmed and roughly chopped)
Red gazpacho, with its tomato, raw onion and vinegar combination can be high in acidity for some people, and with garlic and chilis, it is often spicy too. Green gazpacho offers a nice alternative flavor profile and is a mellower option for folks who need to avoid spicy foods or FODMAPs, too.
Serving Tip: Garnish and serve immediately, or, if your soup is not cool enough to your liking, chill, covered, before serving. If it is too thick, add a handful of ice cubes to the blender and pulse until smooth before serving.
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Dana Green Remedios, RHN, RNCP, is a Vancouver-based educator and coach. She is a regular contributor to the FloraHealthy blog and can answer your questions in English, French, and Spanish as a Product Information Specialist at Flora.