Celery-gazpacho with smoked salmon

Name: celery-gazpacho with smoked salmon
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 onion; 1 clove garlic; 4 stem celery; 1 bush celery; 1 cucumber; 750 milliliters vegetable stock; 7 gram basil leaves; 4 tablespoon lemon juice; 100 gram smoked salmon

Ingredients

Directions

Heat the olive oil and fry the onion and garlic for 3 minutes. Add the celery and cook for about 5 minutes.
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.
Add the smoked salmon and serve in glasses.