THE STRAWBERRY SERIES: SUMMER STRAWBERRY GAZPACHO
Gazpacho, a chilled tomato based soup is a classic summer dish hailing from Southern Spain, which makes the most of the summer produce. I adapted the traditional recipe to feature the most fragrant ripe strawberries that I picked up at Borough market last week, which required eating immediately!
INGREDIENTS (Serves 4)
225g ripe strawberries - hulled
100g cucumber - peeled
75g red pepper - deseeded
100g ripe baby plum tomatoes
1 clove of garlic
1 small red chilli
2 tbsp extra virgin olive oil (I like The Gay Farmer Olive Oil)
1 tbsp white balsamic vinegar
1 tsp Maldon salt
Some water to thin
METHOD
- Using a food processor, blend the chilli, garlic, tomatoes, cucumber and
- red pepper until smooth.
- Add the strawberries and olive oil and blend well.
- Taste and add the balsamic vinegar (you may need slightly less or more
- depending on the ripeness of both the tomatoes and strawberries).
- If the mixture is too thick, add some chilled water and blend again before
- seasoning.
- Chill for at least one hour before serving - top with basil leaves and
- drizzle over olive oil.
Leave a comment
Comments will be approved before showing up.
