Ingredients
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Vegetables:
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500 g Fresh tomato
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200 g Strawberry
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100 g Paprika red
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50 g Paprika green
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150 g Cucumber
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Aromatics:
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3 tbsp Extra Virgin olive oil
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1 clove of Garlic
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1 sprig Thyme
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2 tbsp Raspberry vinegar5%
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1/2 tsp Salt
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1 tsp Tabascoor to taste
Directions
I first tried strawberry gazpacho in a restaurant in Portugal, so despite the Spanish origin of the soup itself, I associate it with a summer in Lisbon.
The “strawberry” version may surprise you, but strawberries work beautifully and in a very unusual way in this spicy summer soup.
Exactly what you need on a hot summer day!
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Steps
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1
Done
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Score the tomatoes with a cross, pour boiling water over them for 1–2 minutes, then peel off the skin. Alternatively, you can remove the skin by grating the tomatoes on a coarse grater. Remove the stems from the strawberries. Peel the cucumber if necessary and cut it into large chunks. Remove the seeds from the red and green bell peppers and chop them roughly. Peel the garlic. |
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2
Done
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Add the chopped vegetables, strawberries, and spices to a blender and blend until smooth. Taste, season with vinegar and salt, and blend again if needed. |
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3
Done
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Serve cold; shake well before serving. You can add ice cubes, strawberry pieces, and toasted almond flakes. |
