Roasted Vegetable Gazpacho Recipe
Recipe By Cast Iron Keto
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.
4.4
16 Rating -
Rate
Non Vegdiet
8hr 40minstotal
10minsPrep
30minsCook
8hr 40m.total
10m.Prep
30m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Vegetable Gazpacho Recipe
- 1/2 Large zucchini cubed
- 1/4 Small white or yellow onion quartered
- 1.25 Large tomatoes quartered
- 1/4 Jalapeno pepper halved
- 1/2 Cloves Garlic
- 3/4 tablespoon Avocado oil or another high heat oil like coconut
- 3/4 cup Pacific foods organic chicken bone broth
- 0.06 cup Olive oil
- 3/4 tablespoon Red wine vinegar
- As required Sea salt and fresh black pepper to taste
- 1/4 English cucumber thinly sliced
- 0.13 cup Cilantro Leaves
- 1/4 Jalapeno pepper thinly sliced
Nutrition
value
value
450
calories per serving
32 g Fat28 g Protein8 g Carbs7 g FiberOther
Current Totals
- Fat32g
- Protein28g
- Carbs8g
- Fiber7g
MacroNutrients
- Carbs8g
- Protein28g
- Fiber7g
Fats
- Fat32g
Vitamins & Minerals
- Calcium84mg
- Iron3mg
- Vitamin A2661mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B978mcg
- Vitamin B120mcg
- Vitamin C67mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium95mg
- Manganese1mg
- Phosphorus214mg
- Selenium24mcg
- Zinc2mg
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
Recipe By Cast Iron Keto