Strawberry Gazpacho

It’s Summer, and I think everyone at home is craving fresh dishes. Honestly, for me this is the time of the year when I try to cook without any fire whatsoever, or with the least possible. It’s just too hot. It is not a secret that at home we love our tomato soup when it starts getting chilly, therefore, I think it’s obvious that in the Summer it will be too, so gazpacho season is in order. I have to say that even when the combination might sound a bit odd, it works beautifully. Try it. You’ll just need to have a slightly adventurous palate. You won’t regret it.

Strawberry Gazpacho

Gazpacho in Spain is a synonym of Summer, and since for the last year and a half we have been only traveling through food, this modern twist of the traditional chilled soup of the Spanish Summer is one that we love having in our seasonal menus.

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Prep Time15 minutes minutes

Total Time15 minutes minutes

Course: Soup

Cuisine: Spanish

Keyword: chilled soup, gazpacho, soup, Spanish Cuisine

Servings: 4 people

Equipment

• Chopping board
• Chef's Knife
• Pairing knife
• Peeler
• Big Bowl
• Medium bowl
• Blender or cooking robot
• Fine mesh strainer
• Kitchen Spoon
• Silicone spatula

Ingredients

1x2x3x

• 500 g (1 lb) Roma tomatoes
• 500 g (1 lb) strawberries
• ½ (½) cucumber
• ½ (½) green bell pepper
• 1 clove (1 clove) garlic
• 50 g (2 oz) bread, preferably stale
• 50 ml (3 tbsp) extra-virgin olive oil
• 20 ml (1 tbsp) apple cider vinegar
• Basil leaves
• Salt
• Water

To Prepare

• Moisten the slice of bread with a little fresh water in the big bowl.
• Wash the vegetables and disinfect the strawberries in the medium bowl with water and dash of white vinegar.
• Cut the tomatoes, peeled cucumber, and bell pepper in medium cubes.
• Add the vegetables to the big bowl and macerate with the apple cider vinegar. Season with a generous pinch of salt.
• Drain and rinse the strawberries; cut the peduncle and cut them in half.
• Blend the vegetables, bread, and garlic clove.
• Add the strawberries, but reserve a few on the side for your plating décor. Blend again and add the olive oil little by little to emulsify.
• If the preparation is too thick, add a little water to liquefy the soup.
• Rectify seasoning if needed.
• If you prefer a finer gazpacho, be sure to strain it through the fine mesh. I like it chunky, though.
• Save in the refrigerator until it is to be served for it to be cool.
• When serving, decorate with some of the reserved strawberries cut in small pieces and some basil.

Nutrition

Calories: 216kcal | Carbohydrates: 22g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 74mg | Potassium: 594mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1139IU | Vitamin C: 104mg | Calcium: 58mg | Iron: 2mg

Tried this recipe?Let us know how it was!