• 1 kg ripe tomatoes
• 60 g green pepper
• 80 g cucumber
• 50 g sweet onion
• 600 g ripe pear
• 100 g celery
• 100 g hazelnuts
• 70 ml Gardeny muscatel vinegar
• 150 ml water
• 70 ml virgin olive oil
• 1 or 2 garlic cloves (optional)
• Salt
• Hazelnuts for garnish

1. Wash and dice the tomatoes, celery and green pepper. Then clean, peel and chop the pear, cucumber and onion, and set everything aside.
   
2. Peel the garlic and place all the chopped ingredients in a blender with the Gardeny muscatel vinegar, water, hazelnuts, salt, and olive oil. Blend everything until smooth. If desired, strain it.
   
3. Chill the gazpacho in the fridge until serving time.
   
4. Serve well chilled with a celery leaf, pear slices, and hazelnuts. You may drizzle with muscatel vinegar and olive oil to taste.

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