Celery Apple Gazpacho

Name: Celery Apple Gazpacho
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

9 ingredients

1 steps

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

Directions

1

Puree 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.