Keto Salmorejo
Elevate your summer soup game with this Keto Salmorejo, a low-carb twist on the classic Spanish chilled tomato soup. Bursting with the vibrant flavors of ripe tomatoes, creamy almonds, and robust garlic, this dish is a satisfying and refreshing option for those following a keto lifestyle. What sets this recipe apart is its rich, velvety texture achieved by blending almonds and olive oil into the base, making it both dairy-free and keto-friendly. Garnished with protein-packed hard-boiled eggs and crispy, savory prosciutto, this no-cook recipe is perfect for a quick and delicious meal or appetizer. Not to mention, it's ready in just 20 minutes of prep time, with a refreshing chill that’s ideal for warm days. Whether served as a light lunch or a refined addition to a dinner party, this Keto Salmorejo is sure to impress while keeping you on track.
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Recipe Information
Ingredients
- 4 large ripe tomatoes
- 0.5 cup almonds
- 0.5 cup olive oil
- 1 clove garlic
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 hard-boiled eggs
- 2 slices prosciutto
Instructions
Blanch the tomatoes: Bring a pot of water to a boil. Cut a small 'X' on the bottom of each tomato. Submerge the tomatoes in boiling water for 30 seconds, then transfer them to an ice water bath.
Peel the tomatoes once cooled, then quarter them and remove as many seeds as possible.
In a blender, combine the peeled tomatoes, almonds, and peeled garlic clove. Blend until you achieve a smooth consistency.
With the blender running, slowly add the olive oil until fully incorporated and the mixture has a creamy texture.
Add the apple cider vinegar, sea salt, and black pepper. Blend for another 30 seconds to combine.
Chill the salmorejo in the refrigerator for at least one hour before serving.
Before serving, peel and finely chop the hard-boiled eggs.
Crisp the prosciutto in a non-stick skillet over medium heat until it becomes crispy. Let cool and crumble.
Serve the chilled salmorejo in bowls, garnished with chopped eggs and crumbled prosciutto.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 1698 mg | 74% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 21.6 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 319 mg | 25% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1962 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
