Gazpacho ligero con mostaza

Light gazpacho with mustard. Another good excuse to use your tomato press.

Gazpacho ligero con mostaza

Servings:	Serves 4
Calories per serving:	164
Ready in:	10 minutes
Prep. time:	10 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th October 2012

Best recipe review Love the celery tops 4.5/5 They gave this a nice crunch and added colour Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 kg ripe tomatoes, peeled
• 4 tender celery leaves, or 1 stick celery
• Garlic, to taste
• Salt and pepper
• 1 teaspoon mustard, or to taste (see Chef's notes below)
• 45 ml olive oil
• 15 ml white wine vinegar
• 1 litre water, light vegetable stock, or freshly pressed tomato juice (shop juice is too heavy)

Method

1. Place all of the ingredients except the water/stock in a blender and process until smooth.
2. Pour into a serving bowl and stir in the water, stock or tomato juice.
3. Refrigerate until chilled and garnish with chopped celery leaves.

Serving suggestions

Serve, garnished with chopped celery leaves.

Chef's notes

This will keep in the fridge for 1 day, but can be frozen for up to 3 months.

Regarding mustard. The Spanish have phrases for French, English and wholegrain mustards, so I assume that when they say just 'mustard' that it refers to their everyday variety, which apparently is a classic American style mustard. They also have a brand called 'Louit' who make various mustards, including a American one which is the bright yellow stuff used for hot dogs. I have never tried American mustard and understand it is fairly mild. Personally I would suggest that UK readers try English mustard if you want something with a little more heat than the American variety. Of course, you can use any mustard you like! I used ground mustard powder.

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