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
- 600g/1lb 5oz ripe plum tomatoes, cored and chopped
- 250g/9oz strawberries, hulled
- 100g/3½oz cucumber, peeled and chopped
- ½ small red onion, chopped
- ½ small garlic clove, thinly sliced
- 50g/1¾oz stale crusty white bread, torn into small pieces
- 2 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- sea salt and freshly ground black pepper
To serve
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 croûtons or shredded basil. Alternatively serve in chilled shot glasses.
