Cool summer fare means more than just Big-Ass Salads. Nothing is off the table, including soup—particularly gazpacho. A perfect summer classic, this gazpacho recipe is a keto lovers dream: loads of flavor and lots of healthy fats, thanks to the goodness of extra virgin avocado oil.

Plus, we gave this dish a spicy kick and cool boost with Medlie’s Organic Kale Avocado Drink. Add jalapeno peppers, garlic and cilantro, and you’ll love this tasty starter soup or full course meal.

 

Servings: 2

Time In the Kitchen: 15 minutes (plus 30 to chill)

Ingredients:

• 1 bottle of Medlie Organic Kale Avocado Veggie Drink
• 1/2 avocado
• 1/2 cup loosely packed cilantro
• 1/4 cup Primal Kitchen® Extra Virgin Avocado Oil
• 2 Tbsp. red wine vinegar
• 2 garlic cloves
• 2 jalapeno peppers, sliced
• 1/2 tsp salt
• black pepper, to taste

Instructions:

Blend all ingredients in blender. Add salt and black pepper to taste.

Chill in refrigerator for 30 minutes.

Optional serving suggestions: avocado slices, diced tomatoes, minced red onion, sour cream, cilantro leaves

Nutritional Info (per serving):

• Calories: 430 calories
• Carbs: 7.4 grams
• Fat: 41.3 grams
• Protein: 6.5 grams

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