100% Guilt-Free: Ultralight Cucumber, Celery, and Basil Gazpacho

Ingredients:: 2 cucumbers; 2 large celery stalks; 1 green pepper; 50 g of spinach sprouts; 1 bunch of basil; 1 sprig of parsley; 2 radishes; Sherry vinager; 1 garlic; ½ teaspoon sugar; Olive oil, pepper and salt; 3 tablespoons low-fat yogurt

(Original version: 270 kcal - Light version: 160 kcal)

Although it seems one of the lightest dishes out there, gazpacho can be a real caloric bomb depending on some of its ingredients and, above all, the accompaniment. Some croutons of bread fried in oil, for example, are not exactly light …

Something that does not happen to our ultralight cucumber, celery and basil gazpacho, which in addition to being very healthy and cleansing, only has 160 calories. In short, a refreshing vegetarian recipe and 100% guilt-free thanks to the combination of its ingredients and we have put yogurt instead of bread to thicken it.

How to make ultralight cucumber, celery and basil gazpacho step by step

Prepare the base. First, trim the cucumbers, wash and partially peel them. Then wash a celery stalk and the pepper. And finally, chop them all and put them in the blender.
Add the rest of the ingredients. Wash the spinach, parsley and basil and add them to the blender along with the peeled garlic, sugar and yogurt, and blend everything.
Go through the Chinese and cool. Salt and pepper, add 3 tablespoons of oil and a few drops of vinegar, and grind the whole again. Then, pass the gazpacho through the Chinese strainer, and reserve in the fridge until it's time to serve.
To accompany. Wash the remaining celery and radishes. Cut the first into sticks and the others into slices. And serve them along with the gazacho.