Fresh tomato and strawberry gazpacho
- Prepare
- over 2 hours
- Cook
- no cooking required
- Serve
- Serves 4
Try this twist on gazpacho, the classic Spanish summery chilled soup. Tomatoes and strawberries together might seem suprising, but they are a great match offering a good balance of sweetness and acidity.
For this recipe you will need a blender.
Ingredients
- tomatoes: 600g/1lb 5oz ripe plum tomatoes, cored and chopped
- strawberries: 250g/9oz strawberries, hulled
- cucumber: 100²µ/3½´Ç³ú cucumber, peeled and chopped
- red onion: ½ small red onion, chopped
- garlic: ½ small garlic clove, thinly sliced
- white bread: 50g/1¾oz stale crusty white bread, torn into small pieces
- olive oil: 2 tbsp extra virgin olive oil
- sherry vinegar: 1 tbsp sherry vinegar
- black pepper: sea salt and freshly ground black pepper
To serve
- ³¦°ù´Çû³Ù´Ç²Ô²õ: ³¦°ù´Çû³Ù´Ç²Ô²õ
- basil: small handful fresh basil leaves, finely shredded
Method
Put the gazpacho ingredients into a large mixing bowl and season generously with salt and pepper.
Using your hands, mix everything together, squeezing out the juices. Cover with clingfilm and chill for at least 1 hour, or overnight.
Transfer to a blender and blitz until smooth. You might want to add a little more olive oil or water to get the consistency you prefer.
Taste and adjust the seasoning, adding an extra splash of sherry vinegar or a pinch of salt to taste.
Serve in bowls and top with ³¦°ù´Çû³Ù´Ç²Ô²õ or shredded basil. Alternatively serve in chilled shot glasses.
