https://rebrand.ly/Diabetes55 https://rebrand.ly/Web-hosting-discount https://rebrand.ly/ways-to-makemoney, Roasted Vegetable Gazpacho, our suggestion to make money from home: https://rebrand.ly/makemoneytips https://rebrand.ly/best-vediomaking-tool, Roasted Vegetable Gazpacho, our suggestion for walmart products https://rebrand.ly/best-walmart-productss, tags, our suggestion for Diamond CBD Gummy products get your last business news https://rebrand.ly/news1100 our CBD oil suggestion https://tracking.diamondcbd.com/SH335,https://rebrand.ly/Best-CBD-oil-herryup our suggestion for weight loss https://rebrand.ly/flatbelly-weightloss our suggestion for keto weight loss https://rebrand.ly/best-ketodiet-customs,, https://rebrand.ly/sexybody This Roasted Vegetable Gazpacho is a light and delicious summertime soup that’s low-carb, gluten-free, and packed with nutrients, healthy fats, and a bit of protein. This Roasted Vegetable Gazpacho recipe is sponsored by Pacific Foods, thank you for supporting the brands who make CIK recipes EPIC. We’ve been gazpacho fans for a while now, there’s just something so refreshing about a cold soup on a hot summer day. We decided to kick up the flavor a bit though by roasting the vegetables first in this Roasted Vegetable Gazpacho. Best decision ever. Roasting the vegetables first brings a richness to the gazpacho that using raw vegetables does not. The natural sugars from the vegetables start to release and caramelize a bit making one delicious soup. While there is no meat in this gazpacho we love using Pacific Foods Organic Chicken Bone Broth for a bit of nourishing protein and collagen. The end result is a gazpacho that is still cool and refreshing but has the flavor of a hearty soup, it’s a win-win. Pacific Foods is our go-to for healthy shelf-stable broth. We keep a variety of their broth on hand at all times for quick soups and stews and even just sipping. We’re huge fans of making our own broth but our freezer space is limited in our “micro” house so keeping lots of frozen broth on hand just isn’t an option, we have plenty of cabinet space though so this is a perfect solution and their products are top of the line and what we use in all of our recipes, sponsored or not. The Organic Chicken Bone Broth that we used in this recipe is made with organic chicken bones, onions, carrots, celery, sea salt, cider vinegar, and rosemary. That’s such a clean combo and lends itself to any recipe calling for chicken broth. One note, if you do want to add a protein to this gazpacho, we love crisping some prosciutto in a skillet and crumbling it over the top. Goat cheese crumbles are also equally delicious and the two work really well together too. For the other toppings, we went with some chopped cucumber, jalapeño, and cilantro with a sprinkle of flaky sea salt and fresh cracked pepper. YUM. This can be served as a full meal or even as a side, totally up to you! Roasted Vegetable Gazpacho This Roasted Vegetable Gazpacho is a light and delicious summertime soup that’s low-carb, gluten-free, and packed with nutrients, healthy fats, and a bit of protein. 5 from 1 vote Print Rate Course: Main Course, SoupCuisine: SpanishKeyword: keto soup Prep Time: 10 minutesCook Time: 30 minutesChill: 8 hoursTotal Time: 8 hours 40 minutes Servings: 4 Calories: 308kcal Ingredients2 large zucchini cubed1 small white or yellow onion quartered5 large tomatoes quartered1 jalapeño pepper halved2 cloves garlic3 tablespoons avocado oil or another high heat oil like coconut3 cups Pacific Foods Organic Chicken Bone Broth¼ cup olive oil3 tablespoons red wine vinegarSea salt and fresh black pepper to tasteTopping:1 English cucumber thinly sliced½ cup cilantro leaves1 jalapeño pepper thinly sliced Flaky sea salt and freshly ground black pepper InstructionsPreheat the oven to 425° F.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 ..