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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
394
CALORIES
$3.08
PER SERVING
SAVE
ADD TO PLAN
REMIX RECIPE
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Ingredients
14 INGREDIENTS
4 SERVINGS
1 small white onion
5 large tomatoes
1 whole jalapeno pepper
3 tbsp avocado oil
1/4 cup olive oil
3 cups chicken bone broth
3 tbsp red wine vinegar
2 large zucchini
2 cloves garlic
1/2 cup fresh cilantro leaves
sea salt & fresh black pepper
1 whole english cucumber
flaky sea salt & freshly ground black pepper
1 whole jalapeno pepper
Directions
12 STEPS
10 min
PREP TIME
30 min
COOK TIME
8 hr 40 min
TOTAL TIME
View Directions on Cast Iron Keto
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Health Info
Macros
24g
CARBS
27g
FAT
12g
PROTEIN
Allowed on these diets
PALEO
WHOLE 30
MEDITERRANEAN
GLUTEN FREE
LACTOSE FREE
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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?
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