Chop the cucumbers, apple, zucchini, and kiwi into big chunks and put them in a blender or food processor.
Combine the basil, garlic, ginger, and spinach in a blender. Add the balsamic vinegar, olive oil, lime juice, coriander, black pepper, and salt to the blender. Blend until everything is well combined and the gazpacho is smooth.
If the mixture is too thick, add 2-3 tablespoons of water at a time until it reaches your desired consistency.
Taste the gazpacho and adjust the seasoning as necessary.
Chill the gazpacho in the refrigerator for at least 30 minutes before serving.
Garnish and serve the chilled gazpacho in bowls or glasses.
Video
Nutrition
Nutrition Facts
Cucumber Gazpacho
Amount Per Serving
Calories 563Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 8g50%
Polyunsaturated Fat 6g
Monounsaturated Fat 39g
Sodium 26mg1%
Potassium 648mg19%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 11g12%
Protein 3g6%
Vitamin A 1843IU37%
Vitamin C 40mg48%
Calcium 78mg8%
Iron 2mg11%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.