Strawberry Gazpacho
Chef Andy Shelley
Rated 5.0 stars by 1 users
For a twist on the Spanish classic chilled vegetable soup gazpacho, try this strawberry version.
1# Strawberries, cut in half, plus a few extra for garnish
3 Tbsp Olive Oil
1 Garlic clove, sliced
4 oz cubed baguette bread, no crust
11 oz peeled and seeded cucumber, cut into chunks
5 oz Red Bell Pepper, seeded and cut into chunks
3 Tbsp Tomato Juice
2 Tbsp Red Wine Vinegar
1 Tsp Red Chili Flakes
1/2 Envelope of Micro Basil, Plus a few more leaves for garnish
In a large bowl, Add all ingredients except salt and pepper. Cover with plastic wrap and place in refrigerator at least 3 hours, and up to 12 hours.
In a blender, add all ingredients from the bowl, and blend until smooth. If the mixture is too thick, add a little water to thin it out.
Run the mixture through a fine mesh strainer, and season with salt and pepper to taste.
Serve chilled in a bowl, garnished with diced strawberries, cucumbers, basil leaves and a little drizzle of olive oil.
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