Name: Celery Apple Gazpacho
Cook time: 15 min
Total time: 1 1/4 hr
Yield: Makes about 4 cups
Ingredients: 8 to 9 celery ribs, chopped (3 cups); 1 Granny Smith apple, peeled and cored; 1 1/2 cups cold water; 1 tablespoon fresh lemon juice; 1 teaspoon salt; 1 (3-inch) piece baguette, crust discarded; 1/4 cup blanched almonds, chopped; 2 tablespoons extra-virgin olive oil; Garnish: thin celery matchstick curls

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Celery Apple GazpachoRomulo Yanes

Recipe information

Total Time
1 1/4 hr
Yield
Makes about 4 cups

Ingredients

8 to 9 celery ribs, chopped (3 cups)

1 Granny Smith apple, peeled and cored

1 1/2 cups cold water

1 tablespoon fresh lemon juice

1 teaspoon salt

1 (3-inch) piece baguette, crust discarded

1/4 cup blanched almonds, chopped

2 tablespoons extra-virgin olive oil

Garnish: thin celery matchstick curls

Preparation

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.