Gazpacho with Strawberries
Ingredients
- 400 g tomatoes
- 400 g strawberries
- 1 outdoor cucumber or 1/2 hothouse cucumber
- 1 small bell pepper in any color
- about 1/3 hot chili pepper
- 2 cloves garlic
- about 1/2 to 2/3 cup mineral water
- salt and pepper
- juice from 1 lime
- 1 teaspoon agave syrup or sugar
Preparation
- Cut tomatoes into quarters, remove the stem ends, place in a bowl, add strawberries without stem ends, peeled and cut cucumber, bell pepper cleaned of seeds and cut, deseeded hot chili pepper, and peeled garlic.
- Add water to the vegetables, season with salt and pepper, pour lime juice, add syrup or sugar. Blend everything with a hand blender or immersion blender.
- Strain and press through a sieve and chill in the refrigerator. Can be prepared ahead. Serve with salsa made from chopped, peeled tomatoes, cucumbers, and strawberries seasoned with vinaigrette.
Tips
A piece of baguette is often added to gazpacho, it can be toasted in a toaster beforehand and blended into the finished cold soup. The baguette can also be served separately. In the photo you can see a whole spelt baguette, baked according to
this recipe
(I used 300 g white bread spelt flour + 100 g whole spelt flour).