How to make
Mix all of the products in a blender or food processor.
Blend them into a smooth puree.
The density should be similar to a thick tomato juice or cream soup.
If necessary, add cold water or more tomatoes.
Leave the gazpacho in the refrigerator for a few hours until it cools down well, as you would serve tarator and distribute it into glasses or bowls.
The gazpacho with celery and fresh coriander is ready.
