Gazpacho Recipe^{Low Carb}

Ingredients

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

½ cup finely diced onion

2 cups tomato juice

3 tbsp red wine vinegar

1½ tbsp olive oil

2 cups ice water

Hot pepper sauce to taste

Dash salt

Fresh ground pepper to taste

Chopped parsley

Nutrition Facts

Exchanges/Choices:

2 Vegetable

½ Fat

Calories 66

Carbohydrate 10g

Dietary Fiber 2g

Sugar 7g

Fat 3g

Sodium 258mg

Methods

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.
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.

More Soup and Stew Recipes

Back to Low Sugar Recipes

All trademarks are the property of their respective owners.

Gazpacho Recipe Low Carb

Ingredients

Nutrition Facts

Methods

Fun Facts / Cooking Tips

Gazpacho Recipe^{Low Carb}