Gazpacho ligero con mostaza

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Gazpacho ligero con mostaza
Gazpacho ligero con mostaza

Random recipe review

Love the celery tops

4.5/5

They gave this a nice crunch and added colour

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

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


Ingredients

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

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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