Gazpacho Andaluz – with Celery
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 large tomato (s), pitted, pitted and roughly chopped
- 1 small cucumber (s), German, or half a Dutch cucumber, pitted and roughly chopped
- 1 bell pepper (s), pitted and roughly chopped
- 1 celery
- 3 clove (s) garlic, roughly chopped
- 3 toasted bread, debarked and picked
- Lemon juice from 1-2 lemons
- 150 ml water
- salt and pepper
- 1 tablespoon vodka
- some olive oil
Print Recipe
Pin Recipe Instructions
- Dice a quarter of the cucumbers and peppers very small and set aside in bowls. Remove the outer stalks of celery and roughly chop only the heart together with the leaves.
- Now add tomatoes, cucumber, bell pepper, celery, garlic, lemon juice and water to the blender and mix (or use a magic wand). Then add white bread as required to get a thicker consistency or so that the soup is a little more saturated. Season with salt, pepper, lemon juice and vodka (to taste) (the gazpacho still draws!) And place in the refrigerator for at least 1-2 hours.
- Serve with good olive oil, diced tomatoes and peppers and, popular, homemade croutons or white bread. Do not mix the oil!
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