Gazpacho with celery
2 servings
10 minutes
Gazpacho with celery is a refreshing cold soup from sunny Spain. Traditionally made from ripe tomatoes, garlic, basil, and olive oil, the addition of celery gives it an unusual texture and mild spiciness. Gazpacho is famous for its rich tomato flavor enhanced by the aroma of fresh herbs and a hint of chili pepper heat. This soup is perfect for hot summer days when you crave something cool and nutritious. It can be served with crispy croutons or fresh vegetables and used as a refreshing appetizer before the main course. Gazpacho not only delights the palate but also nourishes the body with vitamins, making it an ideal choice for light and healthy eating.
1
Wash the tomatoes.
2
Cut the tomatoes and salt them.
- Sea salt: to taste
3
Separate the basil leaves from the stems.
- Green basil: 1 sprig
- Purple basil: 1 sprig
4
Clean the garlic.
- Garlic: 20 g
5
Chop the garlic coarsely.
6
Combine tomatoes, basil, and garlic in a cutter or blender. Add chili pepper.
- Tomatoes: 500 g
- Green basil: 1 sprig
- Purple basil: 1 sprig
- Garlic: 20 g
- Chili pepper: 3 g
7
Add oil and vinegar.
- Extra virgin olive oil: 1 teaspoon
- Red wine vinegar: 1 teaspoon
8
Prepare and chop the celery.
- Celery: 35 g
9
Add celery to the vegetables. Chop finely.
- Celery: 35 g
10
Pour into a plate and serve in portions.
