Fresh Keto Gazpacho (Low-Carb Cold Soup)
A refreshing Spanish-inspired chilled soup perfect for hot summer days.
Key Info:
- Prep Time: 30 minutes
- Chill Time: 2-3 hours
- Total Time: 3.5 hours
- Servings: 6-8
- Difficulty: Easy
- Dietary: Keto, Low-Carb, Vegetarian, Gluten-Free, Paleo-friendly
Equipment Needed:
- Blender or food processor
- Sharp knife
- Cutting board
- Large bowl
- Colander (optional)
- Alternative: Immersion blender + deep bowl
Ingredients:
Main Components:
- 1.5 kg (3.3 lbs) ripe tomatoes, roughly chopped
- 1 medium cucumber, peeled and chopped
- 1 bell pepper (green or red), deseeded
- 1 small red onion, quartered
- 2 garlic cloves, peeled
- [Substitute shallots for milder flavor]
Seasonings:
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- [Apple cider vinegar works too]
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional)
Garnish (Optional):
- Fresh basil leaves
- Chopped almonds
- Diced avocado
Method:
- Roughly chop all vegetables into similar-sized chunks.
- Add tomatoes, cucumber, pepper, onion, and garlic to blender.
- Pour in olive oil and vinegar.
- Add all seasonings.
- Blend until smooth but not watery (about 1-2 minutes).
- Taste and adjust seasonings.
- Transfer to large bowl, cover, and chill for minimum 2 hours.
- Before serving, stir well and check consistency.
- [Add cold water if too thick]
Crucial Tips:
- Use the ripest tomatoes possible for the best flavor.
- Don’t over-blend – it makes soup too watery.
- Always taste before final chilling.
- Serve thoroughly chilled.
Storage:
- Keeps 3 days in an airtight container.
- Can be frozen up to 1 month.
- Stir well before serving.
Common Mistakes:
- Using unripe tomatoes.
- Skipping the chilling time.
- Over-blending.
- Under-seasoning.
Variations:
- Creamy: Add 1 ripe avocado.
- Spicy: Double the cayenne.
- Herby: Add a handful of fresh basil or parsley.
- Chunky: Reserve some diced vegetables for texture.
Per Serving (1 cup):
- Calories: 85
- Net Carbs: 6g
- Fat: 5g
- Protein: 2g
