Summer Cucumber Gazpacho Recipe
6.7g
Net Carbs
Net Carbs
Prep Time: 75 Minutes
Style:Other
Cook Time: 2 Minutes
Phase: Phase 1
Difficulty: Moderate
Style:Other
Cook Time: 2 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.5g
Protein
13.1g
Fat
3.3g
Fiber
176.8cal
How to Calculate Atkins Net Carbs
Calories
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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1 1/4 ea fresh cucumber
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13 lrg fresh radishes
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1 medium whole fresh tomatoes
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0 1/4 ea fresh avocado
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0 1/4 cup tap water
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2 Tbsp olive oil
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1 1/2 Tbsp fresh peppermint
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1 Tbsp fresh shallots, chopped
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2 tsp lime juice, unsweetened
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1 tsp fresh garlic
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0 1/2 tsp table salt
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0 1/8 tsp black pepper, ground
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1 Tbsp fresh parsley
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0 1/8 cup dried pine nuts, pignolia
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0 1/2 ea fresh lime
DIRECTIONS
Ingredient note: We suggest using one large English cucumber, and a green or yellow heirloom tomato for this recipe.
- In a blender, add roughly chopped cucumber, 12 peeled and chopped radishes, chopped tomato, avocado, water, olive oil, fresh peppermint leaves, parsley leaves, fresh lime juice, chopped shallot, minced or pressed garlic, salt and pepper. Blend on high until puréed. Chill in the refrigerator until cold, at least 1 hour.
- Before serving, use a dry skillet over medium heat to toast pine nuts, about 2 minutes. Chop pine nuts and cut fresh lime into 3 wedges.
- Divide gazpacho into three bowls, about 1 cup each. Garnish each with 2 teaspoons chopped pine nuts, a few thin slices radish (from the remaining radish), a few mint and parsley leaves, and a lime wedge. One bowl as described is one serving.
Cooking Tip
This recipe comes together quickly in the blender, but the flavors will deepen and blend with the chilling time. We found the addition of a squeeze of lime just before consuming brightens this soup and brings out the freshness of all the ingredients.