Tomato Gazpacho with Celery in a Glass

Ingredients

• 450 g cherry tomatoes
• 3 spring onions
• 0.5 cucumber
• 1 Garlic clove
• 1 red chili pepper
• 10 g basil (0.5 bunch)
• 400 ml tomato purée (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 the cherry tomatoes, set aside 50 g, halve the rest. Trim and finely chop the spring onions; reserve about a third. Peel, wash, peel and dice the cucumber halves. Peel and finely mince the garlic. Halve the chili pepper lengthwise, deseed, wash and chop. Wash the basil, dry, tear off leaves, set aside some, roughly chop the rest.

2. 2.

   Puree tomatoes with tomato purée, spring onions, cucumber, coarsely chopped basil and garlic. Season the soup with sherry vinegar, salt and pepper. Dilute with water to taste and fill sealable glasses, close and refrigerate for 4 hours.

3. 3.

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

4. 4.

   Open the gazpacho glasses before serving, garnish with celery sticks and spoon over the tomato‑herb mixture. Serve the gazpacho in a glass with bread on the side.