Strawberry Gazpacho

The strawberry and tomato gazpacho, also known as the strawberries cold soup is an easy and very appetizing recipe to refresh and nourish on hot days. Strawberries bring a fruity flavor to the traditional gazpacho, ideal to delight any palate, even children’s one.

desde arriba una taza de gazpacho conuna ramita de hierbabuena y al lado un cuenquito con fresas

It will be a healthy dish especially if the ingredients are organic and if possible local. This ensures the quality of the nutrients of the gazpacho while favoring the circular economy that we need so much resurgence in these uncertain times.

How to make strawberry gazpacho

There are several versions of this recipe. We have tried some of them and we have created our own version. Surely once you understand the process, you will do the same, adapting the amount of ingredients to your personal tastes.

Ingredients (for 3 persons):

400 g strawberries
400 g tomatoes
1/2 green bell pepper
1/2 cucumber
1 tablespoon of vinegar (apple)
2 tablespoons of EVOO (Extra Virgin Olive Oil)
1/2 teaspoon salt
Bread (optional)

Preparation

Preparation time: 10 minutes

Clean, cut and chop the fruit and vegetables.

Place the tomato with the salt in the Vegan Milker filter and beat with the hand blender without forcing, at minimum power.

Add the other ingredients into the filter and blend each time you add a new ingredient: first the cucumber, then the bell pepper and finally the strawberries a little at a time, taking care not to exceed the mesh of the filter.

When all the fruit has been crushed, add the tablespoon of vinegar and blend.

Remove the strainer and strain the mixture, it will take at least 3 minutes. This must be done with the mortar, pressing it gently.

Once we remove the filter, the oil is added to the gazpacho and the salt is tested.

If we like it thicker, this is the moment to add the bread and beat for the last time before serving.

It is consumed cold decorated with chopped vegetables and fruit that we have used as ingredients.

The remaining pulp is a guacamole-like dough, exquisite in taste and versatile. It can be eaten directly as guacamole, spread on toast or as a dressing in a salad. It also could be stored in the fridge. If we add avocado or oil to the pulp, it will keep better.

As you can see we love to take advantage of all! Cheers!

Another similar seasonal cold soup recipes:

Traditional Gazpacho
Asparagus Cappuccino

Plant milk Mug Cake New Vegan Box, the vegan gift of the summer
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