Lunch

moroccan gazpacho is for Lunch.

moroccan gazpacho takes 20 minutes to prepare.

moroccan gazpacho takes 120 minutes to cook.

moroccan gazpacho makes 5 servings.

The ingredients for moroccan gazpacho are:

5 Tomatoes, divided 2 set aside for chopping
2 Cucumbers (peeled), divided
*1 red bell pepper, diced small
1/2 C Red Onion, small dice
1 can Organic Crushed Tomatoes
2 Jalepeno Peppers, divided
2 tbsp Pine Nuts (optional)
1/3 C Cilantro, divided
*zest of 1 lime
zest of 1 Lemon
juice of 1 lemon
juice of 1 lime
1/4 C golden raisins
*Garam Masala, 1 tbsp
1 tsp smoked paprika
*Chili powder, 1 tbsp
2-3 tsp Himalayan Pink Salt,
1 1/2 C purified water
1/4 C olive oil
1/2 lb cooked shrimp (optional)
1/2 diced avocado (optional)

Here is how you make moroccan gazpacho:

in food processor or blender combine 3 tomatoes, 1 peeled cucumber, 1 jalepeno (stem removed), half of the cilantro, coconut nectar, citrus zest and juice, spices, water and oil. Blend until completely combined and soupy. Pour into a Large Bowl. Dice remaining tomatoes, cucumber, jalepeno, red onion, cilantro, add to bowl along with remaining ingredients. Stir to combine. If using shrimp, add at this time. Allow to chill for at least 2 hours or over night. Prior to serving garnish with chopped avacado. Sprinkle with any remaining cilantro. Serving Size:?8 LARGE servings

The nutritional information for moroccan gazpacho is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 175.4

• Total Fat: 11.8 g
• Cholesterol: 0.0 mg
• Sodium: 260.7 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 3.1 g
• Protein: 3.2 g

The dietary needs meet for moroccan gazpacho is Low Carb