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.
1
Blend strawberries with yuzu, aloe, honey, and sparkling water, then chill.
- Strawberry: 100 g
- Yuzu juice: 2 ml
- Aloe with honey: 20 g
- Sparkling water: 60 ml
2
Place the stracciatella cheese on a plate and pour the prepared gazpacho on top.
- Stracciatella cheese: 50 g
3
Sprinkle with chia seeds for texture and add basil for freshness.
- Chia seeds: 1 g
- Basil: 1 g
