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prep time
25 min
cook time
20 min
ready time
45 min
Keto Electrolyte Gazpacho
This easy Keto electrolyte gazpacho is one of the best Keto summer foods you can prepare. It is made with nutrient-dense, fresh vegetables, making it a perfect addition to your regular Keto lunch or dinner. It can also be served as a fantastic snack between meals that will keep you full for a few hours. We made this lovely recipe with avocado and pink Himalayan salt, both of which contain electrolytes your body needs (especially during the warmer months!). Garnish your Keto electrolyte gazpacho with chopped avocado and some more Himalayan salt, and serve with crumbled feta cheese. Enjoy!
What is gazpacho?
Gazpacho is a creamy cold soup made of raw vegetables (such as tomatoes, onions, peppers, avocado, and cucumbers). This easy no-cook soup is super refreshing and an excellent option for warm summer days. This lovely soup is nutrient-dense, making it a perfect lunch, dinner, or snack throughout the year.
Is gazpacho Keto-friendly?
Most gazpacho recipes are made with low-carb vegetables, olive oil, and some cheese, making them completely Keto-friendly when served in small portions. Our Keto gazpacho has 5g of net carbs per serving, which will keep you within your daily carb limits.
Net Carbs
5.1 g
Fiber
4 g
Total Carbs
9.3 g
Protein
2.4 g
Fats
9.7 g
125 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Tomato
800 g
green bell pepper
150 g
Extra virgin olive oil
1 tbsp
Salt, Himalayan (pink)
0.5 tsp
Onion
1 small
Avocado
1 each
Garlic
2 clove
Parsley
2 tbsp, chopped
Basil
1 tbsp, chopped
Extra virgin olive oil
1 tbsp
Lemon juice
2 tbsp
Apple cider vinegar
1 tbsp
Avocado
1 each
Feta cheese
30 g
Salt, Himalayan (pink)
0.5 tsp
Recipe Steps
steps 6
45 min
Step 1
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper. Cut the pepper in half and remove the core with the seeds. Place the pepper on the prepared baking tray, drizzle with one tablespoon of olive oil, and sprinkle with ½ teaspoon of pink Himalayan salt. Roast for 20 minutes.Step 2
Roughly chop the tomatoes. Peel and chop the avocado, onions, and garlic. Roughly chop the parsley and basil. Add the tomatoes, onion, avocado, garlic, parsley, basil, and olive oil to a blender.Step 3
After about 20 minutes, remove the peppers from the oven. Let them cool for 10-15 minutes. Peel the peppers.Step 4
Place the peeled peppers in a blender. Blend everything until completely smooth and thoroughly combined. Taste and optionally add more lemon juice or apple cider.Step 5
Peel and finely chop the remaining avocado. Crumble the feta cheese. Transfer the soup to serving bowls.Step 6
Top the soup with chopped avocado and feta. Sprinkle with ¼ teaspoon of pink Himalayan salt and serve immediately.
Comments
Guinevere a year ago
Can this be prepped and frozen?