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.
Utensilios/Equipment/Ustentsiles
- Chopping board
- Chef's Knife
- Pairing knife
- Peeler
- Big Bowl
- Medium bowl
- Blender or cooking robot
- Fine mesh strainer
- Kitchen Spoon
- Silicone spatula
Ingredientes/Ingredients/Ingrédients
- 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
Preparación/To Prepare/Préparation
- 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.