Tomato Gazpacho with Celery

Ingredients

• 450 g cherry tomatoes
• 3 spring onions
• 250 g cucumber (0.5 cucumber)
• 1 Garlic clove
• 1 red chili pepper
• 10 g basil (0.5 bunch)
• 400 ml passata tomato sauce (from the jar)
• 2 tbsp sherry vinegar
• Salt
• Pepper
• 150 g celery stalks (2 sticks)
• 2 tbsp olive oil
• 1 tbsp White Wine Vinegar
• 120 g whole‑grain baguette (4 slices)

Instructions

1. 1.

   Wash cherry tomatoes, set aside 50 g, halve the rest. Trim and wash spring onions, finely chop; reserve about a third. Clean cucumber halves, wash, peel and dice small. Peel garlic and finely chop. Halve chili pepper lengthwise, deseed, wash and chop. Wash basil, shake dry, pluck leaves, set aside some, coarsely chop the rest.

2. 2.

   Blend tomatoes with passata tomato sauce, spring onions, cucumber, coarsely chopped basil and garlic until smooth. Season soup with sherry vinegar, salt and pepper. Dilute with water to taste if desired, pour into sealable jars, close and refrigerate for 4 hours.

3. 3.

   Meanwhile dice remaining cherry tomatoes. Clean celery stalks, wash and cut into ~10 cm pieces. In a bowl mix tomato cubes with remaining spring onions, basil leaves, olive oil, vinegar, salt and pepper.

4. 4.

   Open gazpacho jars before serving, garnish with celery sticks and spoon the tomato‑herb mixture on top. Serve gazpacho in the jar with slices of whole‑grain baguette.