Green gazpacho

1. Peel the cucumber, cut in half, remove the seeds with a teaspoon. Cut into pieces.

2. Wash the celery stalks, Peel and cut into sections. Scrub and rinse 1 lime under warm water and slice. Squeeze the second lime.

3. In a food processor combine the cucumber, celery, lime juice, salt and pepper. Process very finely.

4. Divide into 6 glasses. Cool and refrigerate for at least 30 minutes. Serve with fresh lime slices and a straw.

Find out more gazpacho recipes:

Red gazpacho

Tomato and cucumber gazpacho

Coconut and mango gazpacho

Photo credit: Sucré Salé