Virgin Mary gazpacho

Ingredients | serves 4 | prepare 25 mins

75g blanched almonds • 1kg medium tomatoes, chopped • 3 tbsp extra virgin olive oil • 1 red romano pepper, roughly chopped • 3 celery stalks, chopped, leaves reserved • 1 small garlic clove • 2 salad onions, trimmed and chopped • 1 tsp celery salt • 2 tbsp sherry vinegar • 1 tsp finely grated fresh horseradish • 5 shakes Worcestershire sauce • 3 shakes Tabasco sauce

step 2

Now add the remaining tomatoes and the pepper, celery stalks, garlic and salad onions; whizz until finely chopped, but not completely smooth. Add remaining ingredients. Blend for a few seconds, then season with black pepper. Cover and chill for at least 4 hours or up to 48 hours. Stir well before serving as a starter in chilled bowls, garnished with celery leaves and drops of the oil.