Gazpacho is a refreshing and cleansing no-cook soup fabulous for hot summer days.
Originally back in the Iberian Peninsula it 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)
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.
Green Keto Gazpacho (Vegan, Paleo,Low Carb,Keto, Low FODMAP, Whole 30)
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.
2 large cucumbers, roughly chopped (if yours have been waxed, peel them first)
1 baby zucchini (optional, for a bigger dose of veggies)
2 limes, juice from
2 celery sticks (roughly chopped)
1 large or 2 small ripe avocados, halved, peeled,and pitted
2 cups garden herbs (Thai or Italian basil suggested, but dill, cilantro, mint, oregano can all work)
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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.