📝 About This Recipe
This vibrant chilled soup is a low-carb reimagining of the classic Andalusian staple, traditionally thickened with bread but here perfected using high-quality fats and crisp vegetables. We’ve swapped the carbs for a luscious emulsion of extra virgin olive oil and Sherry vinegar, resulting in a silky texture that celebrates the peak of summer harvest. It is a cooling, nutrient-dense masterpiece that proves you don't need grains to achieve a rich, satisfying mouthfeel.
🥗 Ingredients
The Vegetable Base
- 2 lbs Roma Tomatoes (very ripe, cored and roughly chopped)
- 1 large English Cucumber (peeled and chopped)
- 1 large Red Bell Pepper (seeded and chopped)
- 1/2 medium Green Bell Pepper (for authentic grassy notes)
- 2 cloves Garlic (germ removed for a milder flavor)
- 1 piece Small Shallot (peeled and halved)
The Emulsion and Seasoning
- 1/2 cup Extra Virgin Olive Oil (use the highest quality Spanish oil available)
- 3 tablespoons Sherry Vinegar (adds essential complexity)
- 1.5 teaspoons Sea Salt (or to taste)
- 1/4 teaspoon Smoked Paprika (Pimentón) (for a subtle depth)
- 1/4 cup Cold Water (only if needed to adjust consistency)
The Low-Carb Garnish
- 1 piece Hass Avocado (finely diced)
- 2 tablespoons Fresh Cilantro or Parsley (minced)
- 1/4 cup Reserved Cucumber & Pepper (finely minced for crunch)
- 1 tablespoon Hemp Hearts (optional, for a nutty keto 'crouton' feel)
👨🍳 Instructions
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1
Begin by prepping your vegetables. Core the tomatoes and chop them into large chunks. Peel the English cucumber and chop it, reserving about a 2-inch piece for the final garnish.
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2
Seed and chop both the red and green bell peppers. Reserve a small slice of the red pepper to be finely minced later for garnish.
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3
Place the tomatoes, cucumber, bell peppers, garlic, and shallot into a high-speed blender. If your blender is small, work in two batches.
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4
Pulse the vegetables initially to break them down, then blend on high speed for about 1-2 minutes until the mixture is completely liquefied and smooth.
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5
With the blender running on a medium-low speed, slowly drizzle in the extra virgin olive oil. This creates a creamy emulsion that replaces the texture traditionally provided by bread.
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6
Add the Sherry vinegar, sea salt, and smoked paprika. Blend for another 10 seconds to fully incorporate the seasonings.
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7
Taste the soup. The flavors will develop as it chills, but ensure it has enough salt and acidity at this stage to brighten the raw vegetables.
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8
For a truly professional, silky texture, pour the mixture through a fine-mesh strainer into a large glass pitcher or bowl, using the back of a ladle to push the liquid through. Discard any remaining skins or seeds.
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9
Cover the container and refrigerate for at least 4 hours, though overnight is preferred. Gazpacho must be served ice-cold to be authentic.
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10
While the soup chills, finely dice your reserved cucumber, bell pepper, and the avocado into uniform 1/4-inch pieces.
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11
Just before serving, give the gazpacho a quick stir. If it has thickened too much, whisk in a tablespoon or two of ice-cold water.
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12
Ladle the soup into chilled bowls or glass tumblers. Top with a spoonful of the diced vegetable and avocado mix.
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13
Finish each bowl with a final thread of olive oil, a sprinkle of fresh herbs, and the hemp hearts for added texture.
💡 Chef's Tips
Always use the ripest tomatoes you can find; if they aren't sweet, the soup will be too acidic. Removing the 'germ' (the green sprout) from the center of the garlic prevents a harsh, bitter aftertaste. Do not skip the chilling time—the cold temperature is vital for the refreshing 'snap' of the flavors. If you prefer a spicy kick, add a few drops of Tabasco or a pinch of cayenne pepper during the blending phase. Store leftovers in an airtight glass jar for up to 3 days; the flavors actually improve on day two.
🍽️ Serving Suggestions
Serve in chilled martini glasses for an elegant, low-carb appetizer at a dinner party. Pair with grilled wild-caught shrimp skewers seasoned with lemon and garlic. Enjoy alongside a crisp arugula salad with shaved Manchego cheese. Serve with a side of toasted keto-friendly seed bread or parmesan crisps. Pairs beautifully with a glass of bone-dry Rosé or a sparkling mineral water with lime.