Vegan keto avocado & cucumber gazpacho

The great thing with gazpacho raw soups is that you can make them almost instantly, using a food processor and the vegetables to be blended. In just a few minutes, your gazpacho is ready! The other great thing is that you can easily make either a dairy-free or a vegetarian alternative, since dairy is not a core ingredient of gazpacho and can simply be omitted. This creamy avocado & cucumber gazpacho soup is refreshing, delicious and super nutritious. Enjoy!

Vegan keto avocado & cucumber gazpacho
PREP
5 min
COOK
0 min
SERVINGS
2

Nutrition facts

Energy: 305 kcal
Protein: 3.8 gr
Fat: 29.1 gr
Net carbs: 4.5 gr

Ingredients

Blend ingredients

1 avocado(s) (201 gr)

0.5 large cucumber(s), peeled (140 gr)

2 tbsp(s) lemon juice (31 gr)

2 tbsp(s) olive oil (27 gr)

0.5 cup(s) water (120 gr)

Blend ingredients - Optional

2 tbsp(s) plain Greek yogurt (30 gr)

Seasoning

salt (to taste)

ground black pepper (to taste)

Instructions

  1. Cut the avocado(s) and cucumber(s) into chunks and place them in a food processor
  2. Add the lemon juice, olive oil and yogurt (optional) and process for 1-2 minutes, until you get a smooth mixture
    • Omit the yogurt for your vegan option and simply replace it with water
  3. Now, add a bit of water in your food processor and process again. Check the smoothness of your mixture. Keep adding a bit of water and processing, until the mixture reaches your desired smoothness
  4. Taste the mixture, add salt if needed and pepper for a spicy aftertaste and stir
  5. Serve cold in 2 bowls or glasses
  6. You may garnish with tomato, green pepper and onion cubes

Notes

✔ You may add a rich-protein ingredient to increase the protein intake: hemp seeds, chia seeds, nutritional yeast

✔ 1 large cucumber: Unpeeled = about 300gr / 10.6oz -> Peeled 280gr / 9.9oz (USDA data)

✔ Update 26/3/20: unpeeled cucumber originally used in this recipe, was replaced with peeled cucumber. This led to a reduction of 1.3gr of net carbs

Serving size: 1 bowl (out of 2)

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