Gazpacho is the ultimate, refreshing lunch for a hot day—and this version is particularly full of nutritious goodness. Plus it’s PSMF-friendly!
- 1lb.2 oz. tomatoesroughly chopped
- 4oz.celeryroughly chopped
- 4largefresh basil leaves
- Ground black pepper to taste
- 0.25cupheavy cream
- 1cupplain nonfat Greek yogurt
- 1Tbsp.lemon juice
- 2servings Creamy Tomato Basil Keto Chow
- 1tsp.guar gum
- 1lb.peeledtail-off, cooked prawns, roughly chopped
Add the water, tomatoes, celery, basil, pepper, heavy cream, Greek yogurt, and lemon juice to a blender and blend on high until very smooth. This will take some time since the vegetables are raw.
Once smooth, turn the blender to low and add the Keto Chow. Blend until completely mixed in.
With the blender still running, tap the guar gum through the hole in the blender lid and blend for another five seconds.
Pour the gazpacho into serving dishes and add the chopped prawns.
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is firstname.lastname@example.org.
Serving: 1bowlCalories: 225.31kcalCarbohydrates: 10.34gProtein: 32.66gFat: 6.71gSaturated Fat: 3.68gPolyunsaturated Fat: 0.66gMonounsaturated Fat: 1.56gTrans Fat: 0.19gCholesterol: 208.05mgSodium: 210.3mgPotassium: 894.14mgFiber: 3.07gSugar: 6.46gVitamin A: 199.34IUVitamin C: 27.81mgCalcium: 232.39mgIron: 2mgSugar Alcohol: 0.31gNet Carbs: 6.96g