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Cast Iron Keto

Roasted Vegetable Gazpacho

This Roasted Vegetable Gazpacho is a light and delicious summertime soup that's low-carb, gluten-free, and packed with nutrients, healthy fats, and a bit of protein.
3
69
63
8 hr 40 min
TOTAL TIME
402
CALORIES
$3.33
PER SERVING
Roasted Vegetable Gazpacho
Ingredients
14 INGREDIENTS
4 SERVINGS
White Onion
1 small white onion
Tomatoes
5 large tomatoes
Sea Salt And Black Pepper
sea salt and black pepper
to taste
Jalapeño Pepper
1 whole jalapeño pepper
Avocado Oil
3 tbsp avocado oil
Red Wine Vinegar
3 tbsp red wine vinegar
Olive Oil
1/4 cup olive oil
Fresh Cilantro
1/2 cup fresh cilantro
leaves
Chicken Bone Broth
3 cups chicken bone broth
English Cucumber
1 whole english cucumber
Zucchini
2 large zucchini
Jalapeño Pepper
1 whole jalapeño pepper
Garlic
2 cloves garlic
Flaky Sea Salt And Freshly Ground Black Pepper
flaky sea salt and freshly ground black pepper
to taste
Directions
12 STEPS
10 min
PREP TIME
30 min
COOK TIME
8 hr 40 min
TOTAL TIME
View Directions on Cast Iron Keto
Health Info
Macros
26g
CARBS
27g
FAT
12g
PROTEIN
Allowed on these diets
PALEO
GLUTEN FREE
LACTOSE FREE
WHOLE 30
MEDITERRANEAN
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Frequently Asked Questions
What is Gazpacho?
What ingredients do I need to make Gazpacho?
Do I need to peel the vegetables for Gazpacho?
What's the best way to blend the ingredients for Gazpacho?
How long should I chill the Gazpacho before serving?
Can I make Gazpacho in advance?
What can I substitute for bread in Gazpacho?
How can I adjust the consistency of Gazpacho?