Keto Electrolyte Gazpacho
How to Make It
Step 1
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper. Cut the pepper in half and remove the core with the seeds. Place the pepper on the prepared baking tray, drizzle with one tablespoon of olive oil, and sprinkle with ½ teaspoon of pink Himalayan salt. Roast for 20 minutes.
Step 2
Roughly chop the tomatoes. Peel and chop the avocado, onions, and garlic. Roughly chop the parsley and basil. Add the tomatoes, onion, avocado, garlic, parsley, basil, and olive oil to a blender.
Step 3
After about 20 minutes, remove the peppers from the oven. Let them cool for 10-15 minutes. Peel the peppers.
Step 4
Place the peeled peppers in a blender. Blend everything until completely smooth and thoroughly combined. Taste and optionally add more lemon juice or apple cider.
Step 5
Peel and finely chop the remaining avocado. Crumble the feta cheese. Transfer the soup to serving bowls.
Step 6
Top the soup with chopped avocado and feta. Sprinkle with ¼ teaspoon of pink Himalayan salt and serve immediately.
Ingredients
- Tomato – 800 g
- green bell pepper – 150 g
- Extra virgin olive oil – 1 tbsp
- Salt, Himalayan (pink) – 0.5 tsp
- Onion – 1 small
- Avocado – 1 each
- Garlic – 2 clove
- Parsley – 2 tbsp, chopped
- Basil – 1 tbsp, chopped
- Extra virgin olive oil – 1 tbsp
- Lemon juice – 2 tbsp
- Apple cider vinegar – 1 tbsp
- Avocado – 1 each
- Feta cheese – 30 g
- Salt, Himalayan (pink) – 0.5 tsp