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🍽️ Refreshing Tomato Gazpacho with Crispy Celery

224 kcal · 30 min · 4 servings

Ingredients

• 450 g cherry tomatoes
• 3 spring onions
• 250 g cucumber (0.5 cucumber)
• 1 clove garlic
• 1 red chili pepper
• 10 g basil (0.5 bunch)
• 400 ml strained tomatoes (from the jar)
• 2 tbsp sherry vinegar
• salt
• pepper
• 150 g celery (2 stalks)
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 120 g whole wheat baguette (4 slices)

Instructions

1. 1. Wash the cherry tomatoes thoroughly. Set aside 50 grams of them. Halve the remaining tomatoes.
2. 2. Clean and wash the spring onions. Finely chop them. Reserve one-third of the onions.
3. 3. Halve the cucumber. Peel it. Wash it again. Cut it into small cubes.
4. 4. Peel the garlic. Dice it finely.
5. 5. Cut the chili pepper lengthwise. Remove the seeds. Wash it. Chop it finely.
6. 6. Rinse the basil. Pat it dry. Pluck the leaves. Set a few leaves aside for garnish. Roughly chop the rest.
7. 7. Place the halved tomatoes in a blender. Add the tomato passata. Add the chopped spring onions. Add the cucumber cubes. Add the roughly chopped basil. Add the garlic.
8. 8. Blend the ingredients until smooth.
9. 9. Season the soup with sherry vinegar. Season with salt. Season with pepper.
10. 10. Dilute the gazpacho with a little water if desired.
11. 11. Pour the soup into sealable jars.
12. 12. Close the jars. Place them in the refrigerator for 4 hours.
13. 13. Dice the reserved cherry tomatoes finely.
14. 14. Clean the celery. Wash it. Cut it into pieces about 10 centimeters long.
15. 15. Place the diced tomatoes in a bowl. Add the remaining spring onions. Add the reserved basil leaves. Add oil. Add vinegar. Add salt. Add pepper. Mix everything well.
16. 16. Open the jars containing the gazpacho.
17. 17. Garnish the soup with the celery sticks.
18. 18. Top the soup with the tomato-herb mixture.
19. 19. Serve the gazpacho in the jar. Serve the whole grain baguette on the side.

Nutrition per serving

• kcal: 224
• Protein: 9 g · Fett/Fat: 6 g · Carbs: 32 g