How to make Jose Pizarro’s strawberry gazpacho

“It is undeniable that gazpacho is one of the star dishes of Andalusia,” says chef Jose Pizarro. “When I travelled to Málaga, I discovered that they add fruits such as grapes and melon to make it more nutritious and complex in flavour.

“Strawberry gazpacho sounds like an unusual incarnation of the traditional recipe, but the berries are very popular in Huelva, and the result is just terrific.”

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Nutrition Facts

Strawberry gazpacho

Amount Per Serving

Calories 599 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Sodium 864mg38%

Potassium 513mg15%

Carbohydrates 97g32%

Fiber 7g29%

Sugar 11g12%

Protein 19g38%

Vitamin A 463IU9%

Vitamin C 79mg96%

Calcium 93mg9%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Strawberry gazpacho

A cold soup perfect for hot summer days

Prep Time10 minutes mins

Cook Time5 minutes mins

Infuse overnight12 hours hrs

Total Time12 hours hrs 15 minutes mins

Course: Lunch, Main Course

Cuisine: Spanish

Servings: 6

Calories: 599kcal

Author: Jose Pizarro

Equipment

• Large bowl
• Hand blender or food processor
• Frying pan

Ingredients

• 300 g vine-ripened tomatoes chopped
• 700 g ripe strawberries with a few reserved for garnish
• 1 roasted red pepper sliced
• 1 small shallot finely chopped
• 1 small garlic clove crushed
• 1 tbsp sherry vinegar
• 75 ml extra virgin olive oil plus extra for drizzling
• sea salt
• freshly ground black pepper
• olive oil for frying
• 2 slices sourdough diced
• basil leaves
• edible flowers to garnish

To serve

• cold sherry preferably amontillado or palo cortado

Method

• In a large bowl, combine all the ingredients except the olive oil, sourdough and garnishes and leave to infuse overnight.
• The next day, add the olive oil and whizz together with a hand blender or in a food processor until smooth, adding a splash of water if it’s too thick. Season to taste.
• Pour a little olive oil into a frying pan over a medium heat and fry the sourdough croutons for four to five minutes, until golden. Drain on kitchen paper and sprinkle with sea salt.
• Divide the gazpacho between individual soup bowls and garnish with basil leaves, edible flowers and croutons. Finish with a drizzle of extra-virgin olive oil and some sea salt.
• Serve with a cold glass of sherry.

Nutrition

Calories: 599kcal | Carbohydrates: 97g | Protein: 19g | Fat: 16g | Saturated Fat: 3g | Sodium: 864mg | Potassium: 513mg | Fiber: 7g | Sugar: 11g | Vitamin A: 463IU | Vitamin C: 79mg | Calcium: 93mg | Iron: 6mg

Andalusia: Recipes From Seville And Beyond by Jose Pizarro, photography by Emma Lee, is published by Hardie Grant.

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