Gazpacho with Parmesan Crackers

My gazpacho is more nutritious with the inclusion of almond meal, which is how I ate it
on the Spanish island of Gran Canaria. Parmesan cheese crackers (try using the special
cheese from the Swedish northern province of Västerbotten, if you can find it) make the
soup an even better starter course for those of us who eat LCHF.

Gazpacho
• 2 tomatoes
• 1 small cucumber
• 1 green bell pepper
• 1 shallot
• 2 cloves garlic
• 1¼ cups (300 ml) tomato juice
• 7 tablespoons (100 ml) almond flour
• 3⅓ fl. oz. (100 ml) olive oil, cold pressed
• 3 tablespoons apple cider vinegar
• ½ teaspoon (2 ml) salt
• ½ teaspoon (2 ml) cayenne pepper

Cut a cross into the top of the tomatoes. Submerge them in boiling water for one minute.
Remove them from the boiling water and rinse them in cold water to stop the cooking.
Peel the blanched tomatoes, cut them in half, and seed them. Chop the tomatoes into small
dice.

Cut the cucumber, bell pepper, shallot, and garlic into evenly sized dice. Place half of the
vegetables in a blender, and pour in the tomato juice, almond flour, olive oil, apple cider
vinegar, and spices. Process until smooth, and adjust the spices if you prefer more heat, or
more tang with added vinegar. Divide the rest of the diced vegetables into small cups or
glasses. Top with gazpacho.

Parmesan Crackers
• 7 tablespoons pumpkin seeds
• 3½ tablespoons sesame seeds
• 1 teaspoon unflavored whole psyllium husk*
• 3 oz. (200 ml) Parmesan cheese (or Västerbotten), grated
• 1¾ fl. oz. (50 ml) water
• salt flakes

*Unflavored whole psyllium husk can be found at health food stores or online at
netrition.com or iHerb.com.

Preheat the oven to 435ºF (225ºC). Line a baking sheet with parchment paper. Mix
pumpkin seeds, sesame seeds, and psyllium husk in a bowl. Mix in the grated cheese and
water. Blend thoroughly with an electric mixer. Let the batter sit for 10 minutes.
Make small round balls from the batter. I managed to make fifteen out of this batter. Place
them on the parchment-paper-lined baking sheet, taking care to leave some space between
the balls, as they will spread when they bake.
Bake 12–15 minutes at 435ºF. Let cool on rack.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund