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Kshi86
Celery-gazpacho with smoked salmon
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Ingredients
Directions
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Heat the olive oil and fry the onion and garlic for 3 minutes. Add the celery and cook for about 5 minutes.
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Puree the cucumber, stock, basil and lemon juice in a food processor until smooth. Season with salt and pepper and leave in the fridge for at least 2 hours.
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Add the smoked salmon and serve in glasses.
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Nutrition
135Calories
Fat14% DV9g
Protein16% DV8g
Carbs2% DV5g
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