Celery Apple Gazpacho Recipes

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CELERY APPLE GAZPACHO



Celery Apple Gazpacho image

Categories     Blender     Food Processor     Appetizer     No-Cook     Apple     Almond     Celery     Vegan     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 9

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

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



Apple Celery Granita image

Categories     Juicer     Dessert     Freeze/Chill     No-Cook     Frozen Dessert     Wasabi     Apple     Celery     Summer     Vegan     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

1 (1,000-mg) vitaminutes C tablet (ascorbic acid), crushed to a powder with back of a spoon
1/3 cup sugar
3 Granny Smith apples (1 1/2 pounds), cut lengthwise into 1-inch-thick sticks
6 medium celery ribs without leaves (1 pound)
1/2 teaspoon wasabi paste or powdered wasabi
1 to 1 1/2 teaspoons water
Flaky sea salt such as Maldon
1 to 2 tablespoons fruity extra-virgin olive oil
Equipment: an electric juice extractor

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.

BLENDER GAZPACHO WITH CELERY, CARROT, CUCUMBER AND RED PEPPER



Blender Gazpacho With Celery, Carrot, Cucumber and Red Pepper image

In a classic gazpacho all of these vegetables except the tomatoes are cut into fine dice and served as accompaniments to the puréed tomato base. In this version, I blend everything together into what is essentially a tangy, pungent vegetable smoothie. You can serve this in glasses or in bowls. I like the tarragon garnish.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 12

2 slices red or white onion
3/4 pound cucumber (such as 1 long European), peeled and coarsely chopped
1 1/2 pounds ripe tomatoes, quartered
1 medium carrot, peeled and coarsely chopped
2 sticks celery, coarsely chopped
1 medium size red pepper, coarsely chopped
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry vinegar, plus a little extra for the onion
2 tablespoons extra virgin olive oil
Salt to taste
1 cup ice water
Chopped fresh tarragon or slivered fresh basil leaves for garnish

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.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 679 milligrams, Sugar 7 grams

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