Strawberry Gazpacho
For a twist on the Spanish classic chilled vegetable soup gazpacho, try this strawberry version.
Ingredients
- 1lb 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
Directions
STEP 1
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.
STEP 2
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.
STEP 3
Run the mixture through a fine mesh strainer, and season with salt and pepper to taste.
STEP 4
Serve chilled in a bowl, garnished with diced strawberries, cucumbers, basil leaves and a little drizzle of olive oil.
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