Keto Zucchini Gazpacho
⏱ Prep: 40 min🍳 Cook: N/A✅ Ready: 40 min
143
Calories
3.4g
Net Carbs
1.3g
Protein
13.8g
Fat
⏱ Prep: 40 min🔥 Cook: 0 min⏰ Ready: 40 min
How to Make It
Step 1
Finely dice the zucchini, cucumber and tomato. Crush the garlic, and finely chop the onion. Add all to a large bowl along with the fresh basil, 1 tablespoon of the olive oil, lemon juice, salt and pepper. Mix well to combine and refrigerate for 20 minutes.
Step 2
Transfer to a blender along with the water and process until smooth and velvety. Alternatively, add the water to the bowl and use a hand held stick blender to process until smooth. Taste and adjust seasonings if required and add more water for a thinner soup. Cover and refrigerate for a further 15 minutes until chilled. Drizzle with the remaining oil to serve.
Ingredients
- Extra Virgin Olive Oil – 2 tablespoon
- Garlic – 1 clove
- Red Onion – 1 tablespoon
- Basil, Fresh – 1 tablespoon
- Water – 1 cup
- Zucchini – ⅔ cup
- Tomato – ½ medium – 2 3/5″ diameter
- Lemon Juice – ½ tablespoon
- Salt, Sea Salt – ½ teaspoon
- Cucumber – ⅓ cup
- Black Pepper – ⅛ teaspoon