S t r aw b e r r y G a z pa c h o
Strawberry may sound like an unusual incarnation
of the traditional gazpacho recipe, but the result
is light, fragrant and delicious.
ServeS 6
300g vine-ripened
tomatoes, chopped
700g ripe strawberries,
1 roasted red pepper,
sliced
1 small shallot, finely
chopped
1 small garlic clove, crushed
1tbsp sherry vinegar
75ml extra-virgin olive oil,
plus extra for drizzling
Sea salt and freshly ground
black pepper
Olive oil, for frying
2 slices of sourdough
bread, diced
Fresh basil leaves and
edible flowers, to garnish1 In a large bowl, combine all the ingredients
except the oils, seasoning, sourdough and
garnishes. Leave to infuse overnight.
2 The next day, add the extra-virgin olive oil to the
mix and blend until smooth, adding a splash of
water if it’s too thick. Season to taste. Pour a little
olive oil into a frying pan over a medium heat and
fry the sourdough pieces for 4-5min, until golden.
Drain on kitchen paper. Sprinkle with salt.
3 Divide the gazpacho between soup bowls and
top with the basil leaves, edible flowers and
croutons. Finish with a drizzle of extra-virgin
olive oil and a sprinkling of salt.
4 Serve with a cold glass of sherry, if you like
- preferably Amontillado or Palo Cortado.