How To Make Low Carb Gazpacho Soup Recipe
A refreshing and savory summer soup that’s low in carbohydrates.
Preparation: 15 minutes
Cooking: 0 minutes
Total: 15 minutes
Serves:
Ingredients
- 4 large tomatoes, chopped
- 1 small cucumber, chopped
- 1 red bell pepper, chopped
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tsp hot sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
Instructions
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Add chopped tomatoes, cucumber, red bell pepper, onion, and garlic to a blender.
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Blend until smooth.
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Add red wine vinegar, olive oil, hot sauce, salt, and black pepper. Blend again until well combined.
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Pour the soup into a large bowl and stir in the chopped basil and parsley.
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Cover and refrigerate for at least 2 hours before serving.
Nutrition
- Calories : 97kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 582mg
- Total Carbohydrates : 12g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 3g
Share your thoughts on this delicious and healthy Low Carb Gazpacho Soup Recipe in the Healthy Eating forum section. Let's discuss any tweaks or variations you've tried to make this chilled soup even more flavorful and nutritious!
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