Celery Apple Gazpacho
A refreshing cold soup that combines crisp celery and tart Granny Smith apple with almonds and olive oil for a smooth, creamy texture. Perfect for warm summer days.
4 servings
1 hr 15 min
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Ingredients
- •8 ribs celery
- •1 whole Granny Smith apple
- •1½ cups cold water
- •1 tablespoon fresh lemon juice
- •1 teaspoon salt
- •1 piece baguette
- •¼ cup blanched almonds
- •2 tablespoons extra-virgin olive oil
- •1 garnish celery matchsticks
Cooking Instructions
- 1.
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.
75 min
