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.
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
- 500 g Roma tomatoes
- 500 g strawberries
- ½ cucumber
- ½ green bell pepper
- 1 clove garlic
- 50 g bread, preferably stale
- 50 ml extra-virgin olive oil
- 20 ml 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.
Spanish