Gazpacho - Low Carb, Gluten Free, Sugar Free, Dairy Free
Serves: 4-6
  • For the Soup:
  • 1 (28 ounce) can plum tomatoes, including the juice, or 2 pounds fresh tomatoes
  • 2 tablespoons tomato paste
  • 1/2 medium zucchini, unpeeled and roughly chopped
  • 1 medium cucumber unpeeled and roughly chopped
  • 1/2 large, or 1 medium red or yellow bell pepper, roughly chopped
  • 2 garlic cloves
  • 1/4 cup extra virgin olive oil
  • 3 teaspoons red wine or apple cider vinegar
  • sea salt and freshly ground black pepper to taste
  • For the Garnish:
  • 1 cucumber, unpeeled and diced
  • 1 red, yellow, or green bell pepper, diced
  • 2 avocados, cut into small chunks
  1. Put all ingredients in a large bowl and let stand 1 hour (You may skip this step if you're in a rush. Soup will still taste good). Pour into a blender and blend on high until completely smooth. You may need to blend in batches, depending on the size of your blender. May also be pureed in a food processor. If using fresh tomatoes, the soup may be a bit too thick. Add a little water to thin. Taste and more salt and pepper as required.
  2. Refrigerate for an hour or more until ready to serve.
  3. Serve soup with chopped vegetables on the side.
Recipe by Preheat to 350˚ at