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 vegan keto tomato gazpacho recipe uses olive oil as source fat; it can be complemented with various protein-rich ingredients, e.g. hemp or chia seeds for a vegan alternative and cheese for a vegetarian alternative. You choose!

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 and garlic into chunks and place them in a food processor
  2. Process for 1-2 minutes
  3. Add the vinegar and 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 and 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: hemp seeds, chia seeds, nutritional yeast, vegetarian cheeses

✔ 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 slight reduction (0.5gr) of net carbs

Serving size: 1 bowl (out of 5)

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