Keto Gazpacho with MCT Oil

Gazpacho is one of the few classic dishes that is naturally keto — tomatoes, pepper, cucumber and olive oil fit the macros without any modification. The only change in this recipe is the addition of BeKeto BIO MCT Oil 100% C8 just before serving, which provides healthy MCT fats and adds depth to the dish without altering its flavour.

Technical details matter here: tomatoes blanched and peeled, blended at full speed for at least 2 minutes, passed through a fine sieve for a restaurant-quality smoothness, chilled for a minimum of 6 hours. Gazpacho served too warm or insufficiently chilled is a completely different dish — temperature is everything.

The recipe makes 8 servings, with around 30 minutes of active work plus overnight chilling. One serving provides 292 kcal and 5 g net carbs — a light, summery soup perfect for the warm days of May and June.

Keto gazpacho with MCT oil recipe

Why BeKeto BIO MCT Oil 100% C8 in this recipe?

BeKeto BIO MCT Oil 100% C8:

• Pure C8 (caprylic acid) — the fastest metabolised MCT fatty acid, instantly converted into energy
• Neutral flavour — doesn’t alter the character of the gazpacho, only enriches the fat profile
• Supports ketogenesis even in light, summery meals

Amelia

Nutritionist

Used in the recipe:

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Preparation:

Gazpacho needs time — not active cooking time, but chilling time. Make it the evening before. The quality of the tomatoes decides everything: use the ripest ones you can find.

Blanch the tomatoes, peel and remove the hard cores. Cut into pieces.

Peel the cucumber and onion, deseed the pepper, cut everything into smaller pieces.

Place the chopped vegetables and garlic in a blender. Blend at full speed for at least 2 minutes until very smooth. Stop occasionally to scrape the mixture from the sides.

With the blender running, add the vinegar and salt. Then slowly pour in the olive oil in a thin stream — the mixture will become lighter in colour and take on a creamy, velvety consistency. If the gazpacho seems too thin, add a little more oil.

Pass the mixture through a fine sieve, pressing all the liquid through with a spatula or the back of a ladle. Discard the solids.

Pour into a jug (preferably glass) and chill until completely cold — at least 6 hours or overnight.

Before serving taste and adjust with salt, pepper or a little more vinegar if needed. If the soup is too thick, add a few tablespoons of very cold water. Serve very cold — in glasses or bowls, optionally with ice cubes. Add one tablespoon of BeKeto BIO MCT Oil 100% C8 on top of each portion just before serving.

DELICIOUS, HEALTHY, EASY AND KETO.

Macro per serving:

• Calories: 292 kcal
• Fat: 29 g
• Carbohydrates: 7 g
• Net carbohydrates: 5 g
• Protein: 2 g
• Fibre: 2 g