Gazpacho with celery
3 servings
15 minutes
Gazpacho with celery is a refreshing cold soup from sunny Spain. Traditionally made from ripe tomatoes, the addition of celery gives it a unique spiciness and freshness. Its flavor is a harmony of sweet tomato notes, juicy cucumbers, and a hint of garlic's sharpness, while green basil and balsamic vinegar add sophistication. This soup perfectly quenches thirst and refreshes on hot days; it can be served in glasses or bowls garnished with herbs. Gazpacho is not just a dish but a symbol of Spanish gastronomy, loved worldwide for its lightness and rich aromas. Each sip evokes summer, Mediterranean warmth, and the coziness of home cooking.
1
Peel the cucumbers, remove the skin from the tomatoes, and take out the core of the pepper.
- Cucumbers: 3 pieces
- Tomatoes: 3 pieces
- Sweet pepper: 1 piece
2
Chop all vegetables and greens in a blender.
- Celery stalk: 2 pieces
- Green: to taste
- Green basil: to taste
3
Add olive oil, salt, and pepper, then blend well. After that, chill the gazpacho or add ice cubes.
- Olive oil: 1 tablespoon
- Salt: to taste
- Sugar: to taste
- Balsamic vinegar: to taste
4
It can be strained through a sieve.
5
It can be served in glasses or soup bowls, обязательно decorated with greens.
- Green: to taste