Gazpacho
This recipe serves: 6

4 ripe, red tomatoes, coarsely chopped
1 green bell pepper, cored, seeded and coarsely chopped
1 cucumber, peeled, seeded and finely diced (set aside 2 tablespoons for garnish)
1/2 medium red onion, finely diced (set aside 2 tablespoons for garnish)
2 cloves garlic, chopped
1 slice LoCarb bread, diced or bread of your choice
1/4 cup chopped, fresh herbs, such as basil, oregano and/or flatleaf parsley (set aside

2 tablespoons for garnish)
1 cup ice water, or as needed
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar, or to taste
salt to taste
freshly ground black pepper


1. Place the tomatoes, pepper, cucumber, onion, garlic, and bread in a food processor and process to a smooth puree. Add the herbs, water, oil, vinegar, salt and pepper.
Correct the seasoning, adding salt or vinegar to taste: the gazpacho should be highly seasoned. The gazpacho should be thick but pourable. Add water as needed.
2. To serve, ladle the gazpacho into chilled bowls. Garnish each with a sprinkling of the reserved cucumber, onion and herbs.

Serving Size: about 1 cup

Number of Servings: 6
Per Serving
Calories 90 Carbohydrate 10 g
Fat 5 g Fiber 2 g
Protein 2 g Saturated Fat 1 g
Sodium 131 mg