This simple vegan keto gazpacho takes just 5 minutes to make

Simple Cucumber Tomato Gazpacho | Plant-Based Keto

by Maggie Jones

Gazpacho can be such an incredibly healing food. Just a bowl of vegetables served

  1. raw, so they have all their healing enzymes
  2. emulsified, so they’re easier to digest and the nutrients easier to absorb

Add the fact that it takes only 5 minutes to make and it’s been a refreshing staple all summer long.

Gazpacho traditionally uses bread for a hearty, creamy texture. I use avocado instead and it’s at least as good. If you want it heartier still, add some hemp seeds to the blender for extra protein and healthy fat.

In fact, this soup is perfect for customizing to make sure you hit your keto macros exactly. A few extra drinks of olive or flax seed oil will increase the fat without harming the flavor or texture. Or swap some tomato and pepper for extra cucumber and avocado or kale.

Super simple plant based gazpacho is low carb and low calorie

This soup is the perfect way to use up extra vegetables or take any powdered supplements. I regularly blend in leftover spinach or salad greens. Not only to I avoid food waste but it adds to the smoothness of the soup. It’s also a great vessel for a scoop of my daily mushroom powder.

Click here for 10% off your first purchase of a bottle of kyoord olive oil, sourced by a former cancer researcher to be especially rich in cancer-fighting polyphenols.

Simple whole food plant based low carb gazpacho

You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More