In the midst of a sweltering summer, a keto devotee with a penchant for refreshing, nutritious meals decided to reinvent a classic chilled dish to fit her lifestyle. Inspired by the traditional Spanish gazpacho, she crafted a Completely Keto Gazpacho Soup, a blend of fresh vegetables and vibrant flavors, perfect for cooling down during the heatwave.
Using keto-friendly ingredients like green pepper, cucumber, tomato, and onion, and enhancing the soup with garlic, pink Himalayan salt, and a dash of black pepper, she created a nutritious concoction. The soup was brought to life with a rich base of tomato juice, a drizzle of olive oil for smoothness, and a splash of apple cider vinegar for a bright acidity.
Served chilled, this gazpacho became an instant summer staple, garnished with an array of toppings like avocado, eggs, and fresh herbs, each spoonful a celebration of freshness and health.
Completely Keto Gazpacho Soup
- 1/2 Green pepper
- 1/2 Cucumber (peeled)
- 1 Tomato (peeled)
- 1/2 Onion
- 2 Cloves garlic minced
- 1/4 Tsp Pink Himalayan Salt
- Pinch black pepper
- 1 16 Ounce can tomato juice
- 1/4 Cup Olive oil
- 2 Tbsp Apple cider vinegar
This chilled soup can be garnished with:
- Cubed avocado
- Chopped cucumber
- Peppers
- Tomatoes
- Even-hard boiled eggs
- Diced scallions
- Parsley or Cilantro
- Using a blender mix together the tomato juice, oil and vinegar
- Chop vegetables into chunks and blend
- Add the garlic, salt and pepper
- Blend until vegetables are chopped finely
- Chill for at least 3 hours
- Soup can be prepared a couple days in advance of serving
