Gazpacho Soup with Konnyaku Noodles

Gazpacho Soup with Konnyaku Noodles

Gazpacho may be one of the best known Spanish dishes. It originates from the South of Spain, particularly the region of Andalusia. Some historians believe that this autonomous community's rich cold soup tradition comes has its basis in the extremely hot summer weather, when peasants had to harvest for hours under the harsh sun, they needed food rich in water and salts to sustain themselves and keep well hydrated. This is the perfect soup for hot Australian summer!

Try this Gazpacho soup with konnyaku noodles recipe!
Calories in one serving: 43kcal

Sugars: 3.9g

Ingredients (2 servings):

  • 6 nests of dried konnyaku noodles
  • 1 clove garlic
  • 1 can tomato juice
  • ½ tsp salt
  • Pinch of pepper
  • Dash of tabasco sauce
  • 1 tsp olive oil

  1. Bring water to a boil in a pot, put in the dried konnyaku noodles. Then remove from the heat, let the noodles rest for 7 minutes. Drain the konnyaku noodles in a colander and rinse them under the tap with hot water (this rising in necessary to remove the tapioca syrup coating).

2. Put the noodles and the rest of the ingredients into the mixer and mix until it become smooth.

3. Top with black pepper and enjoy!

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