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Strawberry and Tomato Gazpacho

Strawberry and Tomato Gazpacho

0 reviews
READY IN 10 min
PREP TIME 5 min
COOK TIME 5 min
SERVINGS 3

I really like quick summer recipes with vegetables, fruits and berries. Gazpacho is my favorite summer soup, because it contains lots vitamins and I cook it quickly. I add strawberries in gazpacho. This trick is for my children who like strawberries. I like the rough texture of gazpacho and I don’t remove the skins from the tomatoes and cucumbers. But if you like a smooth gazpacho, remove the skins from vegetables before you put them in a food processor. You can also add ½ cup of water or vegetable broth to get a more liquid consistency.

Strawberry and Tomato Gazpacho

Strawberry and Tomato Gazpacho

Ingredients

  • 500 g strawberries
  • 1 large ripe tomato
  • 2 cucumbers
  • ½ sweet pepper
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper

Directions

  • 1Wash the strawberries and remove the sepals. Puree the strawberries in a food processor. Transfer the strawberry puree in a large bowl.
  • 2Cut into 4 pieces tomato, cucumbers and pepper, put them in a food processor and puree.
  • 3Mix together the tomato and strawberry puree in a large bowl, add the olive oil and balsamic vinegar. Season with salt and pepper, mix well.
  • 4Put a bowl with gazpacho in the refrigerator for 2-3 hours. Serve cold.

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