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
Servings: 6
Calories: 599kcal
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