Gazpacho Andaluz – with celery

Ingredients for 3 servings:

• 3 large tomatoes, pitted, destemmed and roughly chopped
• 1 small German cucumber or half a Dutch cucumber, pitted and roughly chopped
• 1 bell pepper(s), pitted and roughly chopped
• 1 celery
• 3 garlic cloves, roughly chopped
• 3 toast bread, crust removed and torn
• Lemon juice from 1-2 lemons
• 150 ml water
• salt and pepper
• 1 tbsp vodka
• some olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Celery is essential to give gazpacho its special flavor.

Finely dice a quarter of the cucumbers and bell peppers and set aside in a small bowl. Remove the outer stalks from the celery and roughly chop only the “heart” (including the leaves). Now add the tomatoes, cucumbers, bell peppers, celery, garlic, lemon juice, and water to a blender and blend (or use an immersion blender). If desired, add white bread for a thicker consistency or to make the soup more filling. Season to taste with salt, pepper, lemon juice, and vodka (to taste) (the gazpacho will still infuse!) and refrigerate for at least 1-2 hours. To serve, drizzle with good olive oil, the finely diced tomatoes and bell peppers, and, as always, homemade croutons or white bread. Do not blend the oil!