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 Gazpacho with Milk Recipe
A quick, light, fragrant, spicy, vitamin- and calcium-enriched cold soup.
Course Diet Food Dishes, Dinner Dishes, Lean Food, Pregnant and Nursing Food Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Spanish Cuisine
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, Lean Food, Pregnant and Nursing Food Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Spanish Cuisine
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Wash and dry all vegetables and herbs. Cut the celery into cubes. Finely chop the dill and a small green onion.
    Wash and dry all vegetables and herbs. Cut the celery into cubes. Finely chop the dill and a small green onion.
  2. Cut the pepper into cubes.
    Cut the pepper into cubes.
  3. Cut the pitted olives into slices.
    Cut the pitted olives into slices.
  4. Chop the arugula with a knife. Leave a pinch of vegetables for decoration.
    Chop the arugula with a knife. Leave a pinch of vegetables for decoration.
  5. Mix everything in a deep bowl or saucepan.
    Mix everything in a deep bowl or saucepan.
  6. Add olive oil, milk, yogurt, salt, pepper. Mix well. Pour on plates, garnish with vegetables and serve immediately.
    Add olive oil, milk, yogurt, salt, pepper. Mix well. Pour on plates, garnish with vegetables and serve immediately.
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