KETO KALE AVOCADO GAZPACHO

KETO KALE AVOCADO GAZPACHO

Serves: 2


When the weather starts to heat up, nothing is more refreshing than a chilled bowl of veggie-packed gazpacho. A perfect summer classic, this gazpacho recipe is a keto lover’s dream — loads of flavor and lots of healthy fats from avocado and avocado oil! Add jalapeno peppers, garlic and cilantro, and you’ll love this as a tasty starter or full course meal.


INGREDIENTS:

  • 1 bottle of Kale Avocado with Collagen
  • 1/2 avocado
  • 1/2 cup loosely packed cilantro
  • 1/4 cup Primal Kitchen Extra Virgin Avocado Oil
  • 2 tbsp red wine vinegar
  • 2 garlic cloves
  • 2 jalapeno peppers, sliced
  • 1/2 tsp salt
  • Black pepper, to taste

 

DIRECTIONS:

  • Blend all ingredients together in a blender. Add salt and black pepper to taste.
  • Chill in the refrigerator for 30 minutes.
  • Optional topping suggestions: avocado slices, diced tomatoes, minced red onion, sour cream, cilantro leaves.

Keto Kale Gazpacho Recipe