This is the traditional version of gazpacho from Spain and it just happens to be low carb. The tomatoes do have sugar of course, but the amount will vary widely depending on the variety of tomatoes used.
Prep Time15 minutesmins
Cook Time0 minutesmins
Resting/chilling time for blended vegetables2 hourshrs
1 - 2tsproasted fennel seedsfreshly ground after roasting
1 - 2tsproasted cumin seedsfreshly ground after roasting
Instructions
Chop or process each vegetable separately and then combine them in a large bowl.
3 lbs. heirloom tomatoes, 1 jar roasted red bell peppers, 1 poblano pepper, 1 red onion, 2-3 cloves garlic, 2 cucumbers
Add salt and sherry vinegar. Let it sit for a couple of hours.
2 tsp. sea salt, 1/4 cup sherry vinegar
Blend half of the vegetable mixture in a food processor at medium speed, drizzling in 1/2 cup of oil through the top while processing. Pour out into large bowl.
3/4 cup olive oil
Blend the other half of vegetable mixture in processor, drizzling in 1/4 cup of oil, along with the roasted, ground fennel seeds (or cumin). Pour both mixtures together in a bowl and stir to mix. Chill
Before serving, bring to room temperature. Serve in shot glasses, small bowls or tumbler glasses. Garnish with fresh chopped avocado, finely chopped gazpacho vegetables, or croutons.
Notes
**Note: the 10 servings is for small appetizer glasses. The nutritional analysis will change of course if you serve it as a lunch soup in a bowl. It will also change if you include avocados or croutons as garnishes.