Gazpacho is a refreshing and cleansing no-cook soup fabulous for hot summer days.

Originally back in the Iberian Peninsula it was made with a mortar and pestle, and sometimes included bread! However, modern gazpacho is easily made bread-free and low-carb. And, it can be prepared quickly, using only a blender!

Here are two vegan-and keto-friendly versions of gazpacho, a lively and a calm version, to suit your mood.

Red gazpacho, with its tomato, raw onion and vinegar combination can be high in acidity for some people, and with garlic and chilis, it is often spicy too. Green gazpacho offers a nice alternative flavor profile and is a mellower option for folks who need to avoid spicy foods or FODMAPs, too.

Red Keto Gazpacho (Vegan, Paleo,Keto, Low Carb,Whole 30)

Red Keto Gazpacho (Vegan, Paleo,Keto, Low Carb,Whole 30)

Ingredients

  • 2-3 large tomatoes (roughly chopped Roma, beefsteak, early girl, heirloom etc.)
  • 1 large cucumber, peeled and roughly chopped
  • 2-3 peppers (bell, Anaheim, pepperoncini,or banana peppers–preferably yellow, red or orange, seeded, de-stemmed and roughly chopped)
  • 1 handful cherry or grape tomatoes
  • 1/2 small red onion (peeled and roughly chopped)
  • 1/4 cup Flora Organic MCT oil (use 2 Tbsp if not keto)
  • 1 tsp cumin powder
  • Salt, to taste
  • 1-3 small garlic cloves (taste will get stronger over time)
  • Hot sauce, lemon juice and red wine vinegar to taste

Instructions

  1. Add the large tomato and cucumber chunks to a blender and pulse. Add peppers, grape or cherry tomatoes and onion, and blend until completely smooth.
  2. Add MCT oil, cumin and salt. Taste and adjust, add some garlic, blend and taste again, adjusting seasonings with lemon juice, hot sauce and red wine or apple cider vinegar, about 2 tablespoons each.
  3. Serve immediately, or chill, covered, until serving.

Green Keto Gazpacho (Vegan, Paleo, Low Carb, Keto, Low FODMAP, Whole 30)

Green Keto Gazpacho (Vegan, Paleo, Low Carb, Keto, Low FODMAP, Whole 30)

Notes

Serving Tip: Garnish and serve immediately, or, if your soup is not cool enough to your liking, chill, covered, before serving. If it is too thick, add a handful of ice cubes to the blender and pulse until smooth before serving.

Ingredients

  • 2 large cucumbers, roughly chopped (if yours havebeen waxed, peel themfirst)
  • 1 baby zucchini (optional, for a bigger dose of veggies)
  • 2 limes, juice from
  • 2 celery sticks (roughly chopped)
  • 1 large or 2 small ripe avocados, halved, peeled,and pitted
  • 2 cups garden herbs (Thai or Italian basil suggested, but dill, cilantro, mint, oregano can all work)
  • 2 tablespoons Flora Organic MCT Oil
  • Salt to taste
  • Optional Toppings: snipped chives or green onion, pumpkin seeds, drizzle of pumpkin oil, lime zest

Instructions

  1. Add the cucumber chunks and lime juice to a blender and pulse. Add celery, avocado, the basil and or other herbs, and blend until smooth.
  2. Taste and add MCT oil and salt. Mix and adjust seasonings if desired. Green onion or a small garlic clove, or even pumpkin oil (we like Flora’s Hydro-Therm Pumpkin Oil) are nice additions.

 

 

Dana Green Remedios, RHN, RNCP, is a Vancouver-based educator and coach. She is a regular contributor to the FloraHealthy blog and can answer your questions in English, French, and Spanish as a Product Information Specialist at Flora.