Cucumber Gazpacho with Wasabi and Celery Puree

Gazpacho can be eaten not only on the dacha terrace, but also in the city kitchen. You can also use a stalk of celery or carrot strips to decorate this soup.

Ingredients

• 0
• 500 g fresh cucumbers
• 250 g natural yoghurt
• 0.5-1 tsp wasabi paste
• 4 tbsp. l. extra virgin olive oil
• 1 tbsp. l. apple cider vinegar
• half a red or yellow bell pepper
• a quarter of a celery tuber
• a few sprigs of fresh celery
• a few sprigs of fresh mint
• salt, freshly ground black pepper

Directions

1. Finely chop the mint leaves. Cut sweet peppers into small cubes. Peel the cucumbers, cut into medium pieces.
2. Use a blender to mash the peeled celery root together with 2 tbsp. l. oil, salt and pepper.
3. Add cucumbers, 2 tbsp. l. oils, vinegar, wasabi, mint and 2-3 ice cubes. Beat until smooth. Refrigerate.
4. In a mortar, mix chopped celery with salt, slightly crush.
5. Brush the edges of the whiskey glasses with olive oil and dip in green salt. Pour gazpacho into glasses, add to each yogurt, sprinkle with bell pepper. Serve chilled.