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Strawberry gazpacho
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Prep Time:
240 minutes
Cook Time:
Total Time:
240 minutes
Elevate your gazpacho with sweet, vibrant strawberries for a refreshing twist.
Ingredients:
  • 2 x 250g punnets strawberries, hulled
  • 1 garlic clove, chopped
  • 1/2 onion, chopped
  • 1/2 red capsicum, chopped
  • 2 Lebanese cucumbers, seeds removed, chopped
  • 1 small bunch tarragon
  • 60ml balsamic vinegar
  • 125ml olive oil
  • 250ml tomato juice
  • Thinly sliced Spanish jamon or prosciutto, to serve
  • Croutons, to serve
  • Edible flowers (see note), to serve
Instructions:
  • Set aside 2 strawberries for garnish. Combine the rest of the strawberries in a glass or ceramic bowl with garlic, onion, capsicum, cucumber, tarragon, vinegar, and oil, then gently crush with a fork or potato masher. Cover and let sit for 2-3 hours to enhance the flavors.
  • 1. Blend the strawberry mixture with a stick blender or in batches in a regular blender until smooth. Strain the puree through a sieve into a clean bowl, pressing down with a spoon to extract juice and remove solids. Mix in the tomato juice, season, and refrigerate for at least 30 minutes.
  • Finely chop 2 reserved strawberries. Ladle the chilled gazpacho into bowls, top with jamon or prosciutto slices, and drizzle with extra oil. Garnish with the chopped strawberries, croutons, and edible flowers if desired before serving.

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