Net carbs: 8.5g If your blender isn’t large enough to fit all the gazpacho ingredients, you can reserve half the tomato juice and chicken broth then add and mix in a larger storage …
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Mexican Gazpacho. Place the water, garlic, chillies, half the tomatoes, half the tomatillos and half the onion into a food processor and purée until very smooth. Add water if required. Put the remaining ingredients into the food processor and blend until mixed, but still chunky.
I ladle some of this crimson chunky goodness into a bowl and garnish with parsley and more chopped veggies. Then top it off with a few spicy shrimp and enjoy one of life’s sweetest rewards – Classic Gazpacho and Spicy Grilled Shrimp!
"This summer-ready gazpacho tastes cucumber forward with an underlying sweetness from the honeydew melon and honey, and the sherry vinegar sharpens those flavors," says recipe creator Elizabeth Mervosh.