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Creamy Low-Carb Red Gazpacho

Gazpacho is ac soup made of raw vegetables that is served cold on hot summer days. The fact that there is little or no cooking involved helps preserve more vitamins and minerals from fresh vegetables. The only ingredient that requires cooking in my recipe are the peppers which I roast in the oven prior to blending to bring out more flavour.

Although Gazpacho is great just by itself, you can serve it with a dollop of sour cream or cheese on top or even with low-carb bread such as Keto Buns or Breadsticks. Half a serving is great as a starter while the full serving is enough for lunch or light dinner.

Also see: Green Gazpacho (recipe is in the KetoDiet App)

Preparation time


Nutritional values (per serving):

8.5 grams 5.8 grams 7.5 grams 50.8 grams 11.1 grams 528 calories
Total Carbs14.3grams
Net Carbs8.5grams
of which Saturated11.1grams
Magnesium43mg (11%)
Potassium663mg (33%)

Macronutrient ratio: Calories from carbs (6.5%), protein (5.8%), fat (87.8%)

Ingredients (makes 6 servings):

  • 1 large or 2 small green peppers (150 g / 5.3 oz)
  • 1 large or 2 small red peppers (150 g / 5.3 oz)
  • 1 small red onion (60 g / 2.1 oz)
  • 2 medium avocados (300 g / 10.6 oz)
  • 4-5 medium tomatoes (400 g / 14.1 oz)
  • 2 cloves garlic
  • 2 tbsp fresh lemon juice (~ ½ lemon)
  • 2 tbsp apple cider or wine vinegar (or you can make your own fruit vinegar)
  • 2-4 tbsp each freshly chopped basil and parsley
  • 1 large cucumber (200 g / 7.1 oz)
  • 2 medium spring onions (30 g / 1.1 oz)
  • 1 tsp salt or to taste (I like pink Himalayan rock salt)
  • freshly ground black pepper
  • 1 cup extra virgin olive oil
  • 200 g soft goat cheese such as feta (7.1 oz)

When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).


1.First, roast the peppers. Preheat the oven to 200 C / 400 F. Cut the peppers in half and remove the core with the seeds. Lay the peppers cut side down on a baking sheet lined with parchment paper and place in the oven. Roast the peppers for about 20 minutes or until the skin blisters and starts turning black. Meanwhile, peel and roughly chop the red onion and place in a pot (if using a hand blender) or directly into a blender. 2. Cut the tomatoes into quarters. Halve, deseed and peel the avocados. Add to the pot with the onion. 3. When the peppers are done, remove from the oven and let them cool down. Once cooled, peel the skins off and discard. Add the peppers to the pot. 4. Add the fresh herbs, peeled garlic, lemon juice, vinegar, salt, pepper and olive oil. 5. Using a hand blender, pulse until smooth. Keep some olive oil for garnish. Or if you have a blender, process all the ingredients until smooth. I'm using my Kenwood mixer with a blender attachment. 6. Dice the cucumber and slice the spring onions. 7. Add the cucumber and spring onion to the pureed soup and mix until well combined. Season with more salt and pepper if needed. 8. Pour into serving bowls, top with crumbled feta cheese, fresh herbs and a drizzle of olive oil (about 1 tbsp per bowl). Serve immediately or keep refrigerated for up to 5 days. Enjoy!

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (10)

I am from Spain and truly, this is not gazpacho. Avocado?  Feta? It is misleading to call it that way.


Dear Lila, I explained why I call it that way in the comments above.


How much is considered a serving?  I only see where it says it makes 6 servings.  It would be helpful to know if that is 1C, 1/2C? I put homemade gazpacho in My Fitness Pal and it calculated 37.9g carbs with 7.1 fiber.  That put me way over for the day.  Hoping since my recipe closely followed yours that your data is a closer match.


Hi Libby, one serving will be about one cup Smile I wouldn't worry about MFP, they use a "shared database" (anyone can add foods with any macros) which is not very accurate. The foods they have are often missing fibre and that's why you will see more carbs. If you want to get accurate data, try the USDA database (we use it in our app and on this website too). Hope this helps!


I haven't made a gazpacho before and I love how easy, healthy and delicious you make it look. Definitely something I am inspired to try.


Thank you Thalia! Hope you like this one Smile


I made this last night and it is incredibly delicious. Very creamy from the avocado, and with smokey undertones from the roast pepper. The feta also works very well. I love traditional gazpacho as it is done in Spain as well, but this is a much more substantial affair so I think the two fulfil very different purposes. The Spanish gazpacho is a fantastically tasty and refreshing vitamin bomb for the Summer, your version is a full, satisfying meal.


Thank you very much Lukas, I'm glad you liked it!! I guess the feta and roasted pepper show my Greek influence Smile


Hi! Although it does look very yummy, I am afraid I have to give some constructive cristisism as this has nothing to do with a real Gazpacho ( trust me, I have been living in Spain for all of my life and Gazpacho is one of my favorites and I have tried all the variations there are). I am still gone try your soup though Smile


Thank you Julia. Yes, I agree that this is more like my "special" version - with the roasted red pepper and feta Smile Hope you like it!


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