Gazpacho is a cold soup made of raw, blended vegetables

Serves 2-4


2lb very ripe Tomatoes, coarsely chopped (1000g)
1/2 small red Onion, coarsely chopped (30g)
3 cloves Garlic, chopped (9g)
1 large Cucumber, coarsely chopped (280g)
75ml extra virgin Olive oil
1 tbsp Red Wine vinegar (11.4g)


  1. Put the tomatoes, onion, garlic and cucumber into a food processor and blend at high speed for at least 1 minute until you have a smooth mixture.
  2. If necessary, pass the mixture through a sieve to remove any coarse pulp.
  3. Put the sieved mixture back into the blender and blend at the slowest speed. Add the olive oil and red wine vinegar slowly to form a smooth, well-blended mixture.
  4. Add salt and pepper to taste. Place in fridge and chill well before serving.

Per Portion (351g)

259 Kcal
20g fat
9.7g Carbohydrates
3.9g Fibre
9g Protein

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About Patricia Daly

Patricia Daly is an experienced and internationally recognized nutritional therapist (MSc, dipNT, mBANT, rCNHC) specialising in the personalised application of ketogenic metabolic therapies for recovery from chronic health challenges. She credits the ketogenic lifestyle for successfully quieting an aggressive eye tumour she was diagnosed with fifteen years ago. In 2021, she completed her MSc degree in “Advanced Nutrition in Research and Practice” at Middlesex University in London.

Patricia is co-author of The Ketogenic Kitchen, a best-selling cookbook that includes meal plans for therapeutic carbohydrate restriction. Born in Switzerland and living in Ireland, Patricia is a proud founding and advisory member of the European Keto Live Center based in Switzerland. Nothing makes her prouder than witnessing her clients transform from by-standers to active and empowered participants on their health journey.

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