Gazpacho 6 net Carbs

This Spanish cold vegetable soup is a refreshing treat during a hot summer day, and gets better on the second and third day . Garnish with dice cucumber , sour cream , diced boiled egg or my favorite bacon bits !

Gazpacho

Ingredients

• 1 hothouse cucumber, halved and seeded, but not peeled

• 2 red bell peppers, cored and seeded

• 4 plum tomatoes

• 1 red onion

• 3 garlic cloves, minced

• 23 ounces tomato juice (3 cups) check for added sugars keep low carb

or juice your own fresh tomatoes for the best results

• 1/4 cup white wine vinegar

• 1/4 cup good olive oil

• 1/2 tablespoon kosher salt

• 1 teaspoons freshly ground black pepper

Directions

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch

cubes. Put each vegetable separately into a food processor fitted with a steel

blade and pulse until it is coarsely chopped. Do not over process!

After each vegetable is processed, combine them in a large bowl and add the

garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill

before serving. The longer gazpacho sits, the more the flavors develop.

Garnish with, small diced cucumbers, bacon bits, diced boiled egg or

sour cream, whatever you would like.

Nutrition Facts Servings 10.0 Amount Per Serving calories 86 % Daily Value * Total Fat 6 g 9 % Saturated Fat 1 g 4 % Monounsaturated Fat 4 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 124 mg 5 % Potassium 307 mg 9 % Total Carbohydrate 8 g 3 % Dietary Fiber 2 g 7 % Sugars 4 g Protein 1 g 3 % Vitamin A 32 % Vitamin C 92 % Calcium 9 % Iron 2 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.