Creamy Low-Carb Red Gazpacho


Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Cut the peppers in half and remove the core with the seeds. Lay the peppers cut side down on a baking sheet lined with parchment paper and place in the oven. Roast the peppers for about 20 minutes or until the skin blisters and starts turning black.

Step 2Meanwhile, peel and roughly chop the red onion and place in a pot (if using a hand blender) or directly into a blender.

Step 3Cut the tomatoes into quarters. Halve, deseed and peel the avocados. Add to the pot with the onion.

Step 4When the peppers are done, remove from the oven and let them cool down. Once cooled, peel the skins off and discard. Add the peppers to the pot.

Step 5Add the fresh herbs, peeled garlic, lemon juice, vinegar, salt, pepper and olive oil.

Step 6Using a hand blender (immersion blender), pulse until smooth. Keep some olive oil for garnish. .

Step 7If you have a blender or a food processor, process all the ingredients until smooth. A blender will make the soup more smooth than an immersion blender.

Step 8Dice the cucumber and slice the spring onions.

Step 9Add the cucumber and spring onion to the pureed soup and mix until well combined. Season with more salt and pepper if needed.

Step 10Pour into serving bowls, top with crumbled feta cheese, fresh herbs and a drizzle of olive oil (about 1 tbsp per bowl). Serve immediately or keep refrigerated for up to 5 days. Enjoy!