Strawberry Gazpacho Recipe
This Spanish strawberry gazpacho recipe adds a hit of freshness and sweetness to the classic vegetable soup, to help keep you refreshed on sunny spring afternoons!
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
10minutes 2hours
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
10minutes 2hours
Ingredients
Instructions
  1. Put all of the ingredients in a large mixing bowl. (If serving the soup in a bowl, rather than a glass, keep two strawberries for garnishing later). Roughly crush with a fork and then let stand, covered, in the fridge for two hours.
  2. Remove from fridge and puree (in batches if need be) in a blender or in a bowl using a stick blender.
  3. Pass the puree through a sieve, making sure to press the solids firmly to extract as much liquid as possible.
  4. Taste and season with salt, or tabasco if you want a bit of a kick. Chill in fridge for at least 30 minutes before serving. If serving in a bowl, garnish with a few extra leaves of mint, sliced strawberries, and a drizzle of olive oil.