Add the water, tomatoes, celery, basil, pepper, heavy cream, Greek yogurt, and lemon juice to a blender and blend on high until very smooth. This will take some time since the vegetables are raw.
Once smooth, turn the blender to low and add the Keto Chow. Blend until completely mixed in.
With the blender still running, tap the guar gum through the hole in the blender lid and blend for another five seconds.
Pour the gazpacho into serving dishes and add the chopped prawns.
Notes
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Keyword Carrie Brown, Creamy Tomato Basil
Nutrition Facts
Tomato Gazpacho
Serving Size
1 bowl
Amount per Serving
Calories
225.31
% Daily Value*
Fat
6.71
g
10
%
Saturated Fat
3.68
g
23
%
Trans Fat
0.19
g
Polyunsaturated Fat
0.66
g
Monounsaturated Fat
1.56
g
Cholesterol
208.05
mg
69
%
Sodium
210.3
mg
9
%
Potassium
894.14
mg
26
%
Carbohydrates
10.34
g
3
%
Fiber
3.07
g
13
%
Sugar
6.46
g
7
%
Sugar Alcohol
0.31
g
Net Carbs
6.96
g
Protein
32.66
g
65
%
Vitamin A
199.34
IU
4
%
Vitamin C
27.81
mg
34
%
Calcium
232.39
mg
23
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Carrie Brown
Keto Chef
Carrie Brown is a pastry chef, cookbook author, commercial food photographer, and recipe developer who healed her BiPolar II Disorder using the ketogenic diet and is passionate about helping others improve their health through diet and lifestyle. She has been creating Keto Chow recipes since 2021 and is also responsible for the shake and product photography on the Keto Chow packaging and website.
She lives in rural Connecticut with her 5 feline housemates: Daisy, Mr. McHenry, Priscilla, Ermintrude, and Mr. Buttersworth, and when she is not cooking up delicious keto food to photograph she’s road tripping around the country taking images of beautiful places.