Celery Apple Gazpacho Recipes

CELERY APPLE GAZPACHO

Steps:

• 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.

APPLE CELERY GRANITA

Steps:

• Put crushed vitaminutes C and sugar in a 1-quart container that will fit under spout of juicer.
• Using juicer, juice apples and celery into container. Spoon off foam and stir until sugar is dissolved.
• Pour into an 8- to 9-inch square stainless-steel or glass baking pan and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more.
• Stir together wasabi and enough water to make a pourable sauce.
• Scrape granita to lighten, then serve sprinkled lightly with sea salt and drizzled lightly with oil and wasabi sauce.

GARDEN GAZPACHO

Steps:

• Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl.
• Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl.
• Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well.
• Chill until flavors combine and deepen, about 2 hours.

BLENDER GAZPACHO WITH CELERY, CARROT, CUCUMBER AND RED PEPPER

Steps:

• Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
• Working in 2 batches, blend all of the ingredients except the tarragon or basil leaves in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling) and chill for at least 2 hours before eating. Garnish each bowl or glass with chopped fresh tarragon or slivered basil leaves.

GAZPACHO

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

BLOODY MARIA GAZPACHO

Steps:

• In a small bowl, combine the finely chopped celery tops, reserved Fresno chiles, reserved jalapenos, finely chopped onions, finely chopped cucumbers, finely chopped cilantro and some salt. Set the salsa garnish aside for a later use.
• In high-power blender or food processor add the ice, tequila, horseradish, hot sauce, Worcestershire, bread, garlic, tomatoes, EVOO, lime juice, the remaining celery, Fresno chiles, jalapenos, onions, cucumbers and cilantro.
• Pulse-chop to get it going then process until almost smooth. Taste and adjust the seasoning and texture. Pour the gazpacho into the shot glasses and garnish with the reserved salsa topping to serve.

GAZPACHO

Steps:

• In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving.

REFRESHING GAZPACHO

Steps:

• In a large bowl, combine the first 16 ingredients. Cover and refrigerate for at least 4 hours. Serve with avocados.

GAZPACHO ASPIC

Steps:

• In a large bowl, combine 1 1/2 cups of the tomato juice, green onions, cucumber, celery, all but 1 tablespoon of both the red and green bell peppers, 1/2 cup of the red onion, half of the chopped jalapenos, 1 tablespoon of the cilantro, 1 tablespoon of the lime juice, red wine vinegar, 1/2 teaspoon of the garlic, 2 1/2 teaspoons of salt, 1/2 teaspoon of cayenne pepper, and the hot sauce and stir to combine well.
• In a small bowl, pour 3/4 cup of the remaining tomato juice over the gelatin to soften.
• Stir well and allow to sit for 5 minutes. Heat remaining tomato juice to boiling in a small saucepan.
• Pour over softened gelatin mixture and stir until completely melted.
• Pour melted gelatin mixture into gazpacho mixture, mix completely.
• Spray six 1-cup molds with cooking spray or grease with a little bit of vegetable oil.
• Divide half of the gazpacho mixture evenly between the molds and place in the refrigerator to chill.
• Set remaining half of gazpacho aside while the molds are chilling.
• Whirl the remaining tablespoons of red and green bell peppers, 2 tablespoons of red onion, jalapeno pepper, 3 tablespoons of cilantro, 1/2 tablespoon lime juice, 1 teaspoon garlic, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, and cream cheese in your food processor and process until smooth.
• When aspics have jelled, top each evenly with cream cheese mixture, then pour remaining gazpacho mixture over the tops; refrigerate until thoroughly set, at least 3 hours or overnight.
• To unmold, briefly dip molds into hot water or run a knife around the edge of the molded gelatin.
• Place one spring greens on each and turn aspics out onto greens.
• May be garnished with sliced, hardboiled eggs, cooked shrimp, or fresh herbs (if desired).