Chilled Tomato Gazpacho

Why This Is Strictly Keto

Traditional gazpacho is thickened with stale bread. This version leaves the bread out and gets its body from ripe tomatoes and a generous amount of extra virgin olive oil, so the carbs come only from the vegetables themselves.

Ingredients

• 2 lb (900 g) ripe tomatoes, cored and chopped
• 1 English cucumber, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 cloves garlic
• ¼ cup (60 ml) extra virgin olive oil
• 2 tablespoons red wine vinegar
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• ¼ cup fresh basil leaves
• ¼ cup (60 ml) sour cream or heavy cream, for swirling
• Finely diced cucumber and herbs to garnish

Instructions

1. Blend: Combine the tomatoes, cucumber, bell pepper, garlic, olive oil, vinegar, salt, pepper and basil in a blender. Blend until smooth, or pulse for a chunkier soup.

2. Season: Taste and adjust the salt and vinegar. Ripe tomatoes need less vinegar; paler ones need more.

3. Chill: Refrigerate for at least 2 hours until very cold.

4. Serve: Ladle into bowls, swirl in a spoonful of sour cream, and top with diced cucumber and fresh herbs.

Nutritional Info (per serving, approximate)

Tips

• Use the ripest, most fragrant tomatoes you can find; in winter, good canned whole tomatoes work.
• For a silkier texture, pass the blended soup through a fine sieve.
• Gazpacho tastes best the day after it is made and keeps for 3 days in the refrigerator.