Keto Cucumber Gazpacho with Avocado Crema

Allergens

N/A

Ingredients

• 2 large cucumbers, peeled and chopped 1 small red onion, finely chopped 2 cups cherry tomatoes, halved 1/4 cup fresh dill 1/4 cup fresh parsley 1/4 cup fresh mint 2 tablespoons olive oil 3 tablespoons red wine vinegar Salt and pepper, to taste 2 ripe avocados, pitted and peeled 1/2 cup full
• fat coconut milk 1 teaspoon garlic powder 1 teaspoon onion powder

Instructions

1. In a blender, combine cucumbers, red onion, cherry tomatoes, dill, parsley, and mint. Blend until smooth and well combined.
2. Add olive oil and red wine vinegar to the blender, and blend again until fully incorporated. Season with salt and pepper to taste.
3. Transfer the gazpacho to a large bowl and refrigerate for at least 1 hour or up to overnight.
4. In another blender, combine avocados, coconut milk, garlic powder, and onion powder. Blend until smooth and creamy. Season with salt and pepper to taste. e) When ready to serve, ladle the gazpacho into bowls and top with a generous dollop of avocado crema. Garnish with additional herbs if desired.

Chef’s Insight

Using a mix of cucumbers and cherry tomatoes adds both color and flavor to this refreshing gazpacho.

Notes

This recipe uses fresh herbs for added flavor and nutritional benefits. Feel free to adjust the amounts based on your personal taste preference.