Celery gazpacho
Description
If desired, chill the gazpacho in the refrigerator before serving or add ice to make it icy cold. This is especially helpful if the dish contains spicy pepper—the cold will mellow its heat. Pour into bowls and serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. If you like this soup with a bitter taste, add chili pepper to the ingredients.
- 2
Step 2
Blanch the tomatoes in boiling water and remove the skin, or simply cut it off with a knife. Remove the seeds from the peppers. Rinse the fruits in water and chop into small cubes.
- 3
Step 3
Trim the ends off the cucumbers, rinse them in water, and cut into small cubes. Finely chop half an onion in the same way as the cucumbers. Mix the chopped ingredients together and set aside a small portion for garnishing the dish.
- 4
Step 4
Transfer the slices to the blender jar or the container for an immersion blender.
- 5
Step 5
Add salt and ground black pepper, then blend everything in pulse mode for approximately 2-3 minutes.
- 6
Step 6
Wash the celery greens and chop them. Add to the container.
- 7
Step 7
Purée for another 2-3 minutes.
- 8
Step 8
Pour the prepared gazpacho into a deep plate or bowl, garnish with the remaining vegetable slices, drizzle with cold-pressed olive oil, and serve.