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
Need to make a substitution?
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.