Disturbed Cold Soup With Celery Stalk
noobiefoodie
For a more robust consistency, pulsate your ingredients only a few times so that they're chunky and set a portion aside. Liquefy the remaining portion and combine the 2 when chilling.
People: 1
0 min

Ingredients

1
Carrot
2
Celery Stalk
3 Clove
Garlic
1 tbsp
Lemon
2 tbsp
Olive Oil
0.75
Onion
80 grams
Peas

View recipe in app to see recipe nutrition (find app below).


Prep

  1. Wash and cut your carrot, celery stalk and onion so that they all have a similar size and shape.
  2. Finely chop your garlic.
  3. Cut and squeeze your lemon so you can use the juice later.

Finishing Touches

  1. Add carrot, celery stalk, garlic, lemon, olive oil, onion, peas and stock to your blender and pulsate until desired texture. Add salt and pepper to taste.
  2. If you'd like your gazpacho to have a thicker consistency, blend in a slice of 2 of day-old bread together with the other ingredients.
  3. Transfer your gazpacho to a sealed container and refrigerate for 2-4 hours or until completely chilled.
  4. Serve your gazpacho nice and cold with your favorite toppings.