Keto Gazpacho
⏱ Prep: 10 min🍳 Cook: N/A✅ Ready: 10 min
108
Calories
4.2g
Net Carbs
1g
Protein
9g
Fat
⏱ Prep: 10 min🔥 Cook: 0 min⏰ Ready: 10 min
How to Make It
Step 1
Place the tomatoes into a high-powered blender. Feel free to use fresh tomatoes as this is best. Then dice the white onion and add it to the blender. Add the garlic cloves and diced pepper. Slice the cucumber and add it as well. Add in the olive oil, sherry vinegar, and sea salt.
Step 2
Blend the mixture until very smooth. Taste, adding more sea salt or vinegar as needed to balance the flavors. Chill the soup before serving.
Step 3
Feel free to add a drizzle of olive oil on top of the soup for presentation and extra flavor. You can also add a few pieces of finely diced cucumber on top of the soup for texture. Top soup with chopped parsley as desired. Gazpacho will last up to four days in the fridge.
Ingredients
- Petite Diced Tomatoes – 14 fl oz
- Large White Onion – 0.25 1 onion
- Garlic – 2 clove
- Cubanelle – 1 1 pepper
- Cucumber – 0.5 large – 8 1/4″ long
- Extra virgin olive oil – 0.25 cup
- Sherry Vinegar – 2 tbsp
- Himalayan Pink Sea Salt – 1 tsp
- Parsley – 1 tsp, chopped