HomeCookingStrawberry gazpacho

Strawberry gazpacho

A fruity version of the traditional Spanish gazpacho


• 1 kg of strawberries

• 500 g of ripe red tomatoes

• 1 green Italian pepper

• 1 small cucumber

• 1/2 small sweet white onion

• 1 garlic

• 30 g of pine nuts

• 60 ml of sherry vinegar

• 50 ml of extra virgin olive oil

• 1 pinch of salt


Peel the garlic clove and remove the inner germ, peel the onion and cut half into small cubes. We clean the strawberries by removing the peduncles and leaves and cut them into small cubes. Wash and dry the tomatoes, pepper and cucumber. Peel the cucumber and reserve 1/2 pepper. Cut the rest of the ingredients (tomatoes, 1/2 pepper, cucumber, strawberries, 1/2 onion, and garlic) into cubes and blend them in a food processor or with a blender. Add 50 ml of vinegar, 50 ml of extra virgin olive oil, a pinch of salt and 150 ml of water. Blend the mixture again and pass the mixture through a strainer to remove any traces of skin or seeds. Reserve in the refrigerator. 

Sauté the reserved vegetable cubes in a frying pan with 1 tablespoon of oil. When they are tender, add the pine nuts and 10 ml of vinegar and sauté everything together for a couple more minutes. Store with the very cold gazpacho, the sautéed vegetables and pine nuts, the reserved diced strawberries and a splash of extra virgin olive oil. 

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