This roasted vegetable gazpacho is a light and delicious summertime soup that's low-carb, gluten-free, and packed with nutrients, healthy fats, and a bit of protein.
3 tablespoon Avocado oil or another high heat oil like coconut
3 cup Pacific foods organic chicken bone broth
0.25 cup Olive oil
3 tablespoon Red wine vinegar
As required Sea salt and fresh black pepper to taste
1 English cucumber thinly sliced
0.5 cup Cilantro Leaves
1 Jalapeno pepper thinly sliced
Nutrition value
450
calories per serving
32 g Fat28 g Protein8 g Carbs7 g FiberOther
Current Totals
32 g Fat
28 g Protein
8 g Carbs
7 g Fiber
MacroNutrients
Carbs
8 g
Protein
28 g
Fiber
7 g
Fats
Fat
32 g
Vitamins & Minerals
Calcium
84 mg
Iron
3 mg
Vitamin A
2661 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
78 mcg
Vitamin B12
0 mcg
Vitamin C
67 mg
Vitamin E
5 mg
Copper
0 mcg
Magnesium
95 mg
Manganese
1 mg
Phosphorus
214 mg
Selenium
24 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment