Go Back
+ servings
Glass bowl of Gazpacho from Andalusia Spain
Print

Low Carb Gazpacho from Spain

Servings 4
Calories 461kcal
Author dorothy stainbrook

Ingredients

  • 3 lbs. heirloom tomatoes coarsely chopped
  • 1 jar roasted red bell peppers
  • 1 poblano pepper coarsely chopped
  • 1 red onion coarsely chopped
  • 2-3 cloves garlic chopped
  • 2 cucumbers peeled, seeded, chopped roughly
  • 2 tsp. sea salt
  • 1/4 cup sherry vinegar
  • 3/4 cup olive oil the best quality you have
  • 1 - 2 tsp roasted fennel seeds freshly ground after roasting
  • 1 - 2 tsp roasted cumin seeds freshly ground after roasting

Instructions

  • Chop or process each vegetable separately and then combine them in a large bowl. Add salt and sherry vinegar.  Let it sit for a couple of hours.
  • 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.
  • 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. Garnish with fresh avocado.

Nutrition

Calories: 461kcal | Carbohydrates: 21g | Protein: 5g | Fat: 42g | Sugar: 13g