Strawberry Gazpacho
6 servings
15 minutes
Strawberry gazpacho is an exquisite and refreshing cold soup inspired by traditional Andalusian gazpacho but with an unexpected fruity twist. This signature recipe combines the sweetness of strawberries, the light tartness of passion fruit, and the spiciness of white wine, creating a refined gastronomic delight. Bright raspberries and juicy nectarines add freshness, while mint provides a touch of coolness. Served chilled, this gazpacho is perfect for summer days as a light appetizer or unique dessert. Its rich flavor awakens the senses and offers pleasure from the combination of natural ingredients, transforming a simple dish into a culinary masterpiece.
1
Wash the strawberries and remove the green stems. Set aside 200 grams. Make a puree with the remaining ones and sugar. Pass the puree through a fine sieve and add wine to it.
- Strawberry: 1.2 kg
- Sugar: 85 g
- Dry white wine: 100 ml
2
Cut the passion fruit in half. Add the seeds to the strawberry puree.
- Passion fruit: 3 pieces
3
Chop the remaining strawberries and nectarines finely. Add them to the strawberry puree along with the raspberries. Cover and refrigerate until serving. Serve in soup bowls, garnished with mint leaves.
- Strawberry: 1.2 kg
- Nectarines: 2 pieces
- Raspberry: 250 g
- Fresh mint: 6 pieces