Celery Apple Gazpacho

8 to 9 celery ribs, chopped (3 cups)

1 Granny Smith apple, peeled and cored

1 1/2 cups cold water

1 tablespoon fresh lemon juice

1 teaspoon salt

1 (3-inch) piece baguette, crust discarded

1/4 cup blanched almonds, chopped

2 tablespoons extra-virgin olive oil

Garnish: thin celery matchstick curls

Purée celery, apple, water, lemon juice, and salt in a blender until smooth. Chill mixture in blender, covered, 1 hour. Reblend, then strain through a fine-mesh sieve. Soak bread in strained soup 3 minutes. Rinse blender and pulse almonds until finely ground. Add soup with bread and blend. Then, with motor running, add oil in a slow stream, blending until emulsified.

Source: Gourmet, 2006