Celery Apple Gazpacho

Ingredients for Celery Apple Gazpacho

• 8 to 9 celery ribs, chopped (725ml )

• 1 Granny Smith apple, peeled and cored

• 350ml cold water

• 1 tablespoon fresh lemon juice

• 1 teaspoon salt

• 1 (3-inch) piece baguette, crust discarded

• 35g blanched almonds, chopped

• 2 tablespoons extra-virgin olive oil

• Garnish: thin celery matchstick curls

How to make Celery Apple Gazpacho

Purée celery, apple, water, lemon juice, and salt in a blender until smooth. Chill mixture in blender, covered, 1 hour. Reblend, then strain through a fine-mesh sieve. Soak bread in strained soup 3 minutes. Rinse blender and pulse almonds until finely ground. Add soup with bread and blend. Then, with motor running, add oil in a slow stream, blending until emulsified.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.