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Creamy Low-Carb Red Gazpacho

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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.

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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).

Hands-on Overall

Serving size about 1 cup/ 240 ml

Allergy information for Creamy Low-Carb Red Gazpacho

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian
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Nutritional values (per serving, about 1 cup/ 240 ml)

Net carbs6.3 grams
Protein5.6 grams
Fat38.1 grams
Calories396 kcal

Calories from carbs 6%, protein 6%, fat 88%

Total carbs10.7 gramsFiber4.4 gramsSugars5.1 gramsSaturated fat8.3 gramsSodium526 mg(23% RDA)Magnesium32 mg(8% RDA)Potassium498 mg(25% EMR)

Ingredients (makes 8 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 (30 ml)
  • 2 tbsp apple cider or wine vinegar (30 ml)
  • 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)
  • sea salt and ground pepper, to taste
  • 1 cup extra virgin olive oil (240 ml/ 8 fl oz)
  • 200 g soft goat's cheese such as feta (7.1 oz)

Instructions

  1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). 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.
  2. Meanwhile, peel and roughly chop the red onion and place in a pot (if using a hand blender) or directly into a blender. Creamy Low-Carb Red Gazpacho
  3. Cut the tomatoes into quarters. Halve, deseed and peel the avocados. Add to the pot with the onion. Creamy Low-Carb Red Gazpacho
  4. 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. Creamy Low-Carb Red Gazpacho
  5. Add the fresh herbs, peeled garlic, lemon juice, vinegar, salt, pepper and olive oil. Creamy Low-Carb Red Gazpacho
  6. Using a hand blender (immersion blender), pulse until smooth. Keep some olive oil for garnish. . Creamy Low-Carb Red Gazpacho
  7. If you have a blender or a food processor, process all the ingredients until smooth. A blender will make the soup more smooth than an immersion blender. Creamy Low-Carb Red Gazpacho
  8. Dice the cucumber and slice the spring onions. Creamy Low-Carb Red Gazpacho
  9. Add the cucumber and spring onion to the pureed soup and mix until well combined. Season with more salt and pepper if needed. Creamy Low-Carb Red Gazpacho
  10. 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! Creamy Low-Carb Red Gazpacho

Ingredient nutritional breakdown (per serving, about 1 cup/ 240 ml)

Net carbsProteinFatCalories
Peppers, green bell, fresh
0.6 g0.2 g0 g4 kcal
Peppers, red bell, fresh
0.7 g0.2 g0.1 g6 kcal
Onion, red, fresh
0.5 g0.1 g0 g3 kcal
Avocado, fresh
0.7 g0.8 g5.5 g60 kcal
Onion, red, fresh
0.5 g0.1 g0 g3 kcal
Tomatoes, fresh
1.3 g0.4 g0.1 g9 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Lemon (juice), fresh
0.2 g0 g0 g1 kcal
Wine vinegar
0 g0 g0 g1 kcal
Basil, fresh
0 g0 g0 g0 kcal
Parsley, fresh (spices)
0 g0 g0 g0 kcal
Cucumber, fresh
0.4 g0.1 g0 g3 kcal
Spring onion, scallion, green onion, fresh
0.2 g0.1 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Olive oil, extra virgin
0 g0 g27 g239 kcal
Feta cheese
1 g3.6 g5.3 g66 kcal
Total per serving, about 1 cup/ 240 ml
6.3 g5.6 g38.1 g396 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (11)

Why call it a car if it's a bicycle?
Nice cold vegetable soup though.

Reply

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

Reply

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

Reply

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.

Reply

Hi Libby, one serving will be about one cup 😊 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!

Reply

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.

Reply

Thank you Thalia! Hope you like this one 😊

Reply

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.

Reply

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

Reply

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 😊

Reply

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

Reply