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