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Gazpacho Recipe Low Carb



Servings: 8, Serving Size: 1 cup  |  Prep Time: 20 minutes


2 cloves garlic, peeled

1 lb ripe tomatoes, chopped

2 large cucumbers, chopped

1 cup finely diced bell pepper

1 cup finely diced celery

cup finely diced onion

2 cups tomato juice

3 tbsp red wine vinegar

1 tbsp olive oil

2 cups ice water

Hot pepper sauce to taste

Dash salt

Fresh ground pepper to taste

Chopped parsley


Nutrition Facts



2 Vegetable



Calories 66

Carbohydrate 10g

    Dietary Fiber 2g

    Sugar 7g

Fat 3g

Sodium 258mg


  1. Add the garlic, tomatoes, bell pepper, cucumber, onion, celery and juice to a food processor or blender. Process until the mixture is smooth. Add vinegar and olive oil and blend well.
  2. Transfer soup to a serving bowl. Stir in 1 cup of ice water and chill for at least 4 hours. Before serving, stir in the additional water, season with salt, pepper, hot pepper sauce and garnish with parsley.

Fun Facts / Cooking Tips

Cooking Tips, Kitchen Tips and Fun Facts

Do you want to hear a few cooking tips? Gazpacho is best served icy cold. You can garnish it with croutons, chopped tomato, chopped avocado, diced cucumber, lite sour cream of lime wedges, if desired.

What about its nutrition? Is it suitable for diabetic cooking? Definitely a yes. This great soup recipe is low carb, low calorie and low fat. It is the perfect diabetic soup recipe for a healthy meal.



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