Strawberry gazpacho is an interesting variation of the famous Spanish soup. It is made from tomatoes with the addition of spices and herbs, and the strawberries give it sweetness and aroma.
For making gazpacho, it is better to use ripe, seasonal strawberries. To get rid of the small seeds, you can strain the mixture through a sieve after blending — this will make the dish smoother. You can also experiment with other fruits, such as cherries, melon, or watermelon. This light dish is suitable for serving at any time of the day: for breakfast, lunch, or dinner.
INGREDIENTS
400 g strawberries
4 tomatoes
1 sweet red pepper
1 large cucumber
2 garlic cloves
4 tbsp olive oil
1 tbsp balsamic vinegar
½ tsp dried thyme
freshly ground black pepper
salt
STEP-BY-STEP RECIPE
1. Cut the tomatoes and peeled cucumber into random pieces. Cut the sweet pepper in half, remove the seeds and membranes, then chop into large pieces. Chop the garlic. Blend the vegetables in a blender on pulse mode.
2. Remove the stems from the strawberries. Set aside a few berries for garnish, and blend the rest until smooth. Combine the strawberry puree with the tomato mixture, add thyme, and mix well.
3. Pour 3 tbsp of olive oil and balsamic vinegar into the gazpacho, season with salt and pepper, and refrigerate for 30 minutes. Before serving, dilute with drinking water to the desired thickness and stir thoroughly. Pour into glasses or bowls, garnish with strawberry slices, add pepper, and drizzle with olive oil.
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