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Creamy Low-Carb Red Gazpacho

Martina SlajerovaUpdated 18 July 2021★★★★★4.5 (89 ratings)
  • Ready in 30m
  • 6.3 g net carbs
  • 396 kcal
  • Serves 8
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Creamy Red Gazpacho (low-carb, primal, keto)

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).

Step-by-step

  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 Red Gazpacho (low-carb, primal, keto)

  3. Cut the tomatoes into quarters. Halve, deseed and peel the avocados. Add to the pot with the onion.

    Creamy Red Gazpacho (low-carb, primal, keto)

  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 Red Gazpacho (low-carb, primal, keto)

  5. Add the fresh herbs, peeled garlic, lemon juice, vinegar, salt, pepper and olive oil.

    Creamy Red Gazpacho (low-carb, primal, keto)

  6. Using a hand blender (immersion blender), pulse until smooth. Keep some olive oil for garnish. .

    Creamy Red Gazpacho (low-carb, primal, keto)

  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 Red Gazpacho (low-carb, primal, keto)

  8. Dice the cucumber and slice the spring onions.

    Creamy Red Gazpacho (low-carb, primal, keto)

  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 Red Gazpacho (low-carb, primal, keto)

  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 Red Gazpacho (low-carb, primal, keto)
Creamy Low-Carb Red Gazpacho

Recipe

Creamy Low-Carb Red Gazpacho

★★★★★4.5 (89 ratings)

This chilled creamy summer inspired soup is packed with flavour from fresh vegetables and goat's cheese, and ...

Hands on
10m
Overall
30m
Servings
8
6.3 g
Net carbs
5.6 g
Protein
38.1 g
Fat
396
kcal
PinRate

Ingredients makes 8 servings

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.

  3. Cut the tomatoes into quarters. Halve, deseed and peel the avocados. Add to the pot with the onion.

  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.

  5. Add the fresh herbs, peeled garlic, lemon juice, vinegar, salt, pepper and olive oil.

  6. Using a hand blender (immersion blender), pulse until smooth. Keep some olive oil for garnish. .

  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.

  8. Dice the cucumber and slice the spring onions.

  9. Add the cucumber and spring onion to the pureed soup and mix until well combined. Season with more salt and pepper if needed.

  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!

Nutrition per serving, about 1 cup/ 240 ml

Carbs 6%Protein 6%Fat 88% of calories

Net carbs
6.3 g
Total carbs
10.7 g
Fiber
4.4 g
Sugars
5.1 g
Protein
5.6 g
Fat
38.1 g
Saturated fat
8.3 g
Calories
396 kcal
Sodium
526 mg · 22.9% RDA
Magnesium
32 mg · 8.05% RDA
Potassium
498 mg · 24.9% EMR
Nutrition by ingredient
Per about 1 cup/ 240 mlNet carbsProteinFatkcal
Peppers, green bell, fresh0.6 g0.2 g0 g4
Peppers, red bell, fresh0.7 g0.2 g0.1 g6
Onion, red, fresh0.5 g0.1 g0 g3
Onion, red, fresh0.5 g0.1 g0 g3
Avocado, fresh0.7 g0.8 g5.5 g60
Tomatoes, fresh1.3 g0.4 g0.1 g9
Garlic, fresh0.2 g0 g0 g1
Lemon (juice), fresh0.2 g0 g0 g1
Wine vinegar0 g0 g0 g1
Basil, fresh0 g0 g0 g0
Parsley, fresh (spices)0 g0 g0 g0
Cucumber, fresh0.4 g0.1 g0 g3
Spring onion, scallion, green onion, fresh0.2 g0.1 g0 g1
Salt, pink Himalayan rock salt0 g0 g0 g0
Pepper, black, spices0 g0 g0 g0
Olive oil, extra virgin0 g0 g27 g239
Feta cheese1 g3.6 g5.3 g66
Total6.3 g5.6 g38.1 g396

Serving size about 1 cup/ 240 ml

  • Gluten free
  • Egg free
  • Nut free
  • Fish free
  • Shellfish free
  • Beef free
  • Pescatarian
  • Vegetarian

Goes well with

Add a side and it's a complete meal.

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Comments & ratings (13)

4.589 ratings
  • 5 ★64
  • 4 ★17
  • 3 ★3
  • 2 ★2
  • 1 ★3

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  1. Muriel

    This gazpacho looks delicious, but my son is allergic to avocados. Any ideas for a substitute? Or could I successfully just leave them out?

    1. Martina @ KetoDietAuthor

      That's a tough one! But it's doable... I'd say maybe more cucumber, tomatoes, peppers... any of the other vegetables.
      (I'm sorry for the delayed response, life gets busy with newborn twins!)

  2. Jose

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

  3. Lila

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

    1. Martina @ KetoDietAuthor

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

  4. Libby

    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.

    1. Martina @ KetoDietAuthor

      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!

  5. Thalia

    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.

    1. Martina @ KetoDietAuthor

      Thank you Thalia! Hope you like this one 😊

  6. Lukas

    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.

    1. Martina @ KetoDietAuthor

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

  7. Julia

    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 😊

    1. Martina @ KetoDietAuthor

      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!

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