Gazpacho with strawberries and pastila
2 servings
30 minutes
Strawberry and pastille gazpacho is an amazing combination of freshness and depth of flavor. The Spanish gazpacho, known for its cool and refreshing nature, gets a berry note here thanks to the strawberry that adds light sweetness and delicate aroma. The pastille made from leftover ingredients is not only an eco-friendly approach but also a way to add textural contrast. Roasted bell pepper and cucumber slices complement the composition with freshness, while the raspberry vinegar and ginger-based sauce adds spiciness. In the end, delicate sour cream and microgreens create harmony of flavors and visual elegance. This dish is the perfect summer choice that can be served as a light appetizer or even an original dessert. Strawberry gazpacho will surprise guests and leave an unforgettable impression with its unusual flavor combination.
1
For gazpacho: blend lettuce, strawberries, basil, ricotta, corn salad, and onion in a blender and strain through a sieve.
- Lettuce: 50 g
- Strawberries: 40 g
- Basil: 5 g
- Ricotta cheese: 30 g
- Corn salad: 20 g
- Chives: 5 g
2
For the sauce: combine raspberry vinegar, grape seed oil, sugar, and ginger root and blend in a blender. Let the mixture steep for a day and blend again. Then add olive oil to this mixture and mix well.
- Raspberry vinegar: 50 ml
- Grape seed oil: 100 ml
- Sugar: 30 g
- Ginger root: 20 g
- Olive oil: 15 ml
3
For the pastille: blend the ingredients left after straining through a sieve for gazpacho, add starch and cook. Then evenly spread the mixture on a silicone mat and dry for a day at 60 degrees. After that, cut into strips.
- Starch: 20 g
4
Bake the bell pepper at 180 degrees for 10 minutes, peel off the skin, and slice it.
- Sweet pepper: 25 g
5
Slice the cucumbers thinly.
- Cucumbers: 20 g
6
Place roasted peppers, cucumbers, pastille on a plate, pour gazpacho and top with sour cream. Garnish with microgreens.
- Sweet pepper: 25 g
- Cucumbers: 20 g
- Sour cream 20%: 20 g