This keto recipe is the perfect summer soup! It’s chilled and features the best fresh produce that summer has to offer! Best of all, it comes together in about 15 minutes! Here’s how to make it!
Let’s start with a delicious pickled salsa/salad that’ll give the soup some more texture and punch! Finely dice ⅓ of a large English cucumber, 1 medium jalapeno and ¼ small red onion. Quarter 2 ounces (about 12) cherry tomatoes and mix with the diced veggies along with 1 tablespoon of white balsamic vinegar, 1 tablespoon of extra virgin olive and salt/pepper to taste (it should taste “pickled,” so make sure you’re adding enough salt).
Now for the gazpacho! Toss ⅔ of the cucumber into a blender along with the remaining cherry tomatoes, 10 ounces of roasted red bell peppers, 2 cups tomato juice and 2 cups unsalted chicken bone broth. If your blender isn’t large enough to fit all the gazpacho ingredients, you can reserve half the tomato juice and chicken broth then add and mix in a larger storage container once blended (you can also cut the recipe in half).
Season the soup with 2 tablespoons of white balsamic vinegar, 1 tablespoon of extra virgin olive oil, 1 teaspoon cumin and salt/pepper to taste. Blend again the transfer to a large storage container (pitchers work great) and chill for at least one hour.
To serve, place a small pile of the pickled salsa/salad in the center of a bowl along with some diced avocado. Carefully pour the soup around the sides and enjoy!
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