This tomato strawberry Gazpacho recipe is a light and delicious summertime cool soup recipe ever!
This recipe for sweet and spicy gazpacho is fresh and flavorful, making it the ideal chilled soup to beat the summer heat. For a light and delectable meal, add some crunch with handmade croutons drizzled with olive oil.
INGREDIENTS LIST FOR THE TOMATO AND STRAWBERRY GAZPACHO
Serves four to six people.
For garnish, add ¼ red onion.
Ten ripe, washed and stemmed heritage tomatoes
150g/3 pound of stemmed strawberries
One red bell pepper
One little jalapeño or chili pepper, seed removed (optional)
Two tablespoons of pure olive oil
One ounce (30 grams) salt
one coffee spoonful of freshly ground black pepper
One spoonful of honey, if desired
chopped chives
Croquettes:
One French bread with olive oil
DIRECTIONS
- Finely chop the onion, red pepper, chile pepper, strawberries, and tomatoes. Set aside a couple of thin tomato and onion slices for garnish.
- Transfer the veggies to a blender or food processor. Add the oil, honey, salt, and pepper. Don’t overprocess; instead, pulse on low until the desired consistency is achieved.
- Before serving, place in the fridge and let it set for half an hour.
- As you wait, prepare the crouton: Start the oven at 430°F, or 2202°C. Cut breadsticks to 5 inches (12 cm) long, then coat with olive oil. Place on a baking pan and bake for three to four minutes.
- Add onion slices, chopped chives, black pepper, and a splash of olive oil to the soup just before serving.
