Strawberry gazpacho with stracciatella

1 serving

15 minutes

Strawberry gazpacho with stracciatella is a vivid example of author cuisine, where the freshness of fruits combines with the tenderness of cheese. This recipe is inspired by traditional Spanish gazpacho but uses fragrant strawberries instead of tomatoes, creating a refined sweet-sour harmony. The addition of yuzu adds a refreshing citrus note, while aloe and honey provide a light sweetness. Sparkling water gives an airy texture, and chia seeds add interesting textural accents. The composition is completed by creamy stracciatella and spicy basil, enriching the flavor and giving the dish special depth. This gazpacho is perfect for a summer dinner or gastronomic experiment, impressing with its originality and sophistication.

Energy value per serving

• Calories: 206.9
• Proteins: 5.9g
• Fats: 11.1g
• Carbohydrates: 19.8g

Ingredients

• Strawberry: 100 g
• Carbonated water: 60 ml
• Aloe with honey: 20 g
• Yuzu juice: 2 ml
• Stracciatella cheese: 50 g
• Chia seeds: 1 g
• Basil: 1 g

Cooking steps

1. Blend strawberries with yuzu, aloe, honey, and sparkling water, then chill.

   Required ingredients:

   • Strawberry: 100 g
   • Yuzu juice: 2 ml
   • Aloe with honey: 20 g
   • Carbonated water: 60 ml

2. Place the stracciatella cheese on a plate and pour the prepared gazpacho on top.

   Required ingredients:

   • Stracciatella cheese: 50 g

3. Sprinkle with chia seeds for texture and add basil for freshness.

   Required ingredients:

   • Chia seeds: 1 g
   • Basil: 1 g