Gazpacho with strawberries
2 servings
10 minutes
Strawberry gazpacho is a bold and refreshing take on the classic Andalusian soup. This cold soup captures all the freshness of summer, blending the sweet and sour notes of ripe pink tomatoes with fragrant strawberries. Sherry vinegar adds a tangy kick, while basil provides a light herbal freshness. Historically, gazpacho was a dish for Spanish peasants, saving them from the summer heat with its cool and rich flavor. In this version, strawberries make it softer and more refined, giving it an unusual fruity brightness. Perfect as an appetizer or light lunch, this gazpacho pairs excellently with white wine or refreshing drinks. Its velvety texture and harmonious blend of sweet and sour make it an unforgettable summer treat.
1
Prepare the vegetables: peel the cucumbers, remove the seeds from the peppers. Cut off the crust from the bread.
- Cucumbers: 100 g
- Red sweet pepper: 100 g
- White bread: 20 g
2
Cut all large vegetables into large pieces. Mix the vegetables and bread, marinate in vinegar and oil, season with salt and pepper. Leave in the refrigerator for 1-2 hours.
- Pink tomatoes: 300 g
- Cucumbers: 100 g
- Red sweet pepper: 100 g
- Onion: 20 g
- Garlic: 10 g
- Olive oil: 10 ml
- Vegetable oil: 10 ml
- Sherry vinegar: 50 ml
- Water: 80 ml
- White bread: 20 g
- Strawberry: 50 g
- Ground black pepper: to taste
- Salt: to taste
3
Blend all the ingredients well in a blender.
- Pink tomatoes: 300 g
- Cucumbers: 100 g
- Red sweet pepper: 100 g
- Onion: 20 g
- Garlic: 10 g
- Olive oil: 10 ml
- Vegetable oil: 10 ml
- Sherry vinegar: 50 ml
- Water: 80 ml
- White bread: 20 g
- Strawberry: 50 g
- Ground black pepper: to taste
- Salt: to taste
4
Strain the soup through a sieve. Serve garnished with a basil sprig.
- Green basil: 2 g