Ingredients

• 200 ml green apple
• 150 ml cucumber
• 150 ml green bell peppers
• 170 ml celery
• 60 ml fennel
• ½ bunch of coriander
• 20 g lemon juice
• 15 g apple vinegar 
• 3 g tabasco
• 10 ml extra virgin olive oil
• salt and pepper
• 200 g toasted white bread

Method

Process the apple, capsicum, fennel, celery, cucumber and coriander in a juicer blender, one by one. Measure the liquids as per recipe above and combine all together. 

Add lemon juice, vinegar and tabasco.

Seasoning with extra virgin olive oil, salt and pepper.

Add diced toasted white bread inside the liquid and let rest for 1 night in the fridge.

Strain the gazpacho and keep chilled inside the fridge.