Step 1

Blend celery and water in a blender. Strain, reserving the celery juice. ( FYI: I’ve tried adding the pulp to the gazpacho and do NOT recommend it.)

Step 2

Rough chop HALF of the tomatoes, half of the cucumbers,  half of the bell pepper, half of the onion, and both garlic cloves and add these to the blender with the celery juice and pulse repeatedly until uniformly chopped but not too smooth. If adding tomato paste ( for more sweetness) or soaked bread, add this now, and pulse a couple times.

Step 3

Finely dice the remaining tomato, cucumber, bell pepper, and onion and add to the gazpacho. Stir in the vinegar and salt (start light), pepper, spices and chopped herbs. Taste and adjust salt and vinegar.

Step 4

Serve chilled with a drizzle of olive oil, optional avocado, etc. Feel free to garnish with finely chopped cucumber, red onion, cherry tomatoes, avocado, a finely diced fennel bulb, microgreens, croutons.

Step 5

Blend celery and water in a blender. Strain, reserving the celery juice. ( FYI: I’ve tried adding the pulp to the gazpacho and do NOT recommend it.)

Step 6

Place all the tomatoes (halved), cucumbers (peeled into strips, cut into chunks), bell pepper (cut into chunks), onion (chunks) , garlic, and celery juice in the blender. Blend until smooth.

Step 7

With the blender motor running, slowly pour in the oil and blend until smooth, creamy, glossy and emulsified. Add the vinegar,  salt , black pepper, spices. If your gazpacho lacks sweetness, add tomato paste. Adjust salt and vinegar and spice level to taste.

Step 8

Once you like the taste, pulse in the fresh herbs (or finely chop and add them) and be careful not to over blend the herbs- or you will lose that lovely color!

Step 9

Chill until serving.

Step 10

Garnish with toppings: finely diced cucumber, red onion, cherry tomatoes, avocado, finely diced fennel bulb, microgreens, croutons.