Vegan keto tomato gazpacho

Gazpacho soups... the easiest cold soups ever! All you need, is a food processor and the vegetables you are planning to blend. This keto tomato gazpacho recipe uses olive oil as fat source and it can be complemented with various protein-rich ingredients. It's up to you!

5 min
0 min

Nutrition facts

Energy: 145 kcal
Protein: 1.1 gr
Fat: 13.7 gr
Net carbs: 4.1 gr


Blend ingredients

400 gr tomatoes

0.5 medium green pepper(s) (60 gr)

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

0.25 medium red onion(s) (28 gr)

1 clove(s) of garlic (3 gr)

1 tbsp(s) balsamic vinegar (16 gr)

5 tbsp(s) olive oil (68 gr)


salt (to taste)

ground black pepper (to taste)


  1. Cut the tomatoes (any kind of tomatoes you prefer), green pepper, cucumber, onion & garlic into chunks and place them in a food processor
  2. Process for 1-2 minutes
  3. Add the vinegar & half of the olive oil and process again, until you get a smooth mixture (no more than 1 more minute needed) - if your mixture is not smooth enough, add some more olive oil and process again
  4. Taste the mixture, add salt & pepper (to taste) and stir
  5. Let it cool for 2-3 hours in the fridge, unless you are using cold vegetables, so you can serve straight away
  6. Serve cold in 5 bowls or glasses, drizzle with the remaining olive oil and optionally a rich-protein ingredient (see notes) in each bowl


✔ You may add a rich-protein ingredient to increase the protein intake, e.g. hemp seeds, chia seeds or nutritional yeast

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

Serving size: 1 bowl (out of 5)

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