in Soup Recipes, Spain

Gazpacho à la Angelina

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Ingredients for 6 servings:

  • 360 g cucumber(s), without peel
  • 1 liter tomato juice
  • 2 cloves garlic
  • a little herbal sea salt
  • pepper
  • some parsley if desired

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Gazpacho with extremely few calories – ideal for diets

Peel the cucumber and cut into pieces. Peel the garlic. Place them in a blender and puree. Add the parsley. Top up with tomato juice and puree again. Season generously with pepper and as little sea salt as possible. Chill thoroughly in the refrigerator until ready to serve. Sprinkle with parsley before serving, if desired. Note: 100 ml contains just 15 kcal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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