Celery Apple Gazpacho

Name: Celery Apple Gazpacho
Yield: 4 servings
Ingredients: 1 8 to 9 celery ribs, chopped (3 cups); 1 1 Granny Smith apple, peeled and cored; 1 1 1/2 cups cold water; 1 1 tablespoon fresh lemon juice; 1 1 teaspoon salt; 1 1 (3-inch) piece baguette, crust discarded; 1 1/4 cup blanched almonds, chopped; 1 2 tablespoons extra-virgin olive oil; 1 Garnish: thin celery matchstick curls

From the kitchen of Carly

A silky cold soup where crisp celery and tart Granny Smith apple meet ground almonds and creamy olive oil. It's herbaceous and refreshing, with just enough richness to make it feel substantial. Perfect for warm afternoons when you want something green and clean.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

18 to 9 celery ribs, chopped (3 cups)
11 Granny Smith apple, peeled and cored
11 1/2 cups cold water
11 tablespoon fresh lemon juice
11 teaspoon salt
11 (3-inch) piece baguette, crust discarded
11/4 cup blanched almonds, chopped
12 tablespoons extra-virgin olive oil
1Garnish: thin celery matchstick curls

Instructions

Purée 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.