Strawberry gazpacho
Turn a traditional gazpacho into a sweet summer treat by adding strawberries
Equipment
- 1 Blender high-speed preferable
Ingredients
- 6 Tomatoes Large, ripe
- 6 Strawberries Large, ripe
- 1 Green pepper
- 1 cucumber
- 2 shallots
- 2 cloves garlic
- 1 tbsp Sherry vinegar
- 1/2 cup olive oil extra virgin
- Salt
- Pepper
- Chili pepper ground
- Creme fraiche
- Basil leaf
Instructions
- De-stem the tomatoes, then use a knife to cut a cross shape on the bottom of each one. Blanch the tomatoes for 30 to 60 seconds in a large pot of boiling water. Cool them in a large bowl of ice water for a minute or two, then remove the peels.
- Peel the cucumber and extract the seeds with a spoon. Cut open the green pepper and extract the seeds. Peel the garlic cloves, then cut each one in half and remove the green gem with the tip of your knife. Peel the onion. Destem and slice the strawberries. Dice all the above fruits and vegetables. Set some strawberries aside for garnish.
- Combine the cucumbers, peppers, tomatoes, garlic, onion and Sherry vinegar in a blender. Start to blend, adding the olive oil gradually. Blend the strawberries in last, and add salt and pepper to your taste. Blend long enough that the mixture is smooth and creamy, with no visible chunks (typically a minute or two at least).
- Put the mixture in the fridge to chill for an hour or two before serving. When you’re ready to serve, portion out the gazpacho into individual bowls and add a generous dollop of creme fraiche on each one, plus a pinch of chili pepper. Chopped strawberries, diced cucumber and/or basil can also be added as a garnish.
