150 g SIPO celery pesto

2 shallots

1 red pepper

1 cucumber

150 ml rice or apple vinegar

150 ml water

150 g stale whole wheat bread (only breadcrumbs)

A few ice cubes

200 g Extra Virgin Olive oil

Basil leaves to decorate

Whole salt to taste

Preparation:

Wash and peel the tomatoes, then remove their seeds.

Clean the shallot and cut in half.

Wash the pepper, remove the core, the seeds and the white parts, then cut into strips and with a potato peeler remove the peel to make it more digestible.

Peel the cucumber and cut into slices.

Remove the stale bread from its crust, cut into cubes and put into a bowl with rice vinegar and water, let marinate for about 15 minutes then drain.

Put the shallots, peppers, cucumber, bread and ice in a mixing bowl (not the oil) and blend for a few minutes until the mixture is thick, smooth and uniform, then add the oil and mix well, add some salt if needed.

If you want to get a more acidic note, add more rice vinegar.

Transfer the obtained gazpacho to a glass bowl and let it rest in the refrigerator for a few hours before serving.

Serve the gazpacho in a large glass, firstly place two tablespoons of SIPO celery pesto on the base, then add the gazpacho, decorate with a few basil leaves and a drizzle of EVO oil