Gazpacho
10.0g
Net Carbs
4.0g
Protein
9.9g
Fat
2.8g
Fiber
148
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 1/4 cup Extra Virgin Olive Oil
- 1 1/2 tablespoons Balsamic Vinegar
- 1 1/2 tablespoons Fresh Lime Juice
- 1 Jalapeno Pepper
- 1/2 large (2-1/4 per pound, approx 3-3/4" long, 3" diameter) Sweet Red Peppers
- 1 medium (2-1/2" diameter) Onions
- 1 teaspoon Garlic
- 1 1/4 pounds Red Tomatoes
- 16 ounces Vegetable Juice Cocktail
- 1 1/2 cup, pared, choppeds Cucumber (peeled)
Directions:
Use the Atkins recipe to make Atkins Low Carb Wheat Bread; you will need 1 slice.
- In a small bowl, soak bread with 2 cups vegetable juice until softened, about 5 minutes.
- Place bread and juice in blender with the roughly chopped vegetables (peel the cucumber then chop), olive oil, vinegar, lime juice, garlic and jalapeno. Blend until very smooth, about 3 minutes. Transfer to a large bowl and stir in remaining vegetables.
- Season to taste with salt and pepper and chill for 1 1/2 hours before serving.
