Place the zucchini, onion, tomatoes, jalapeno, and garlic in a large cast-iron skillet (we used a 15” skillet - you could also use two smaller skillets or a sheet pan).
Drizzle the vegetables with the avocado oil. Transfer to the oven and bake for 25 minutes. Turn the broiler to high and roast for 5 minutes until a char starts to form.
Transfer the vegetables to a blender and puree until smooth. Pulse in the Pacific Foods Organic Chicken Bone Broth, olive oil, and red wine vinegar. Season with salt and pepper to taste. Chill for at least 8 hours.
Divide the gazpacho between bowls and top with sliced cucumber, cilantro, and sliced chili peppers. Garnish with flaky sea salt and freshly ground pepper. Serve immediately.
*You can also store the gazpacho for up to 3 days, the flavor gets even better with time!
Roasted Vegetable Gazpacho
Amount Per Serving
Calories 308Calories from Fat 225
% Daily Value*
Saturated Fat 3g19%
Vitamin A 1835IU37%
Vitamin C 63mg76%
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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