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
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