Strawberry and Tomato Gazpacho

Strawberry and tomato gazpacho is a fresh and fruity twist on the classic Andalusian gazpacho. It’s an ideal summer dish that blends the sweet flavor of strawberries with the acidity of the tomato, creating a light and refreshing plate. Here’s how to prepare it:

Ingredients

• 500 g of cleaned and halved strawberries
• 500 g of ripe and sweet tomatoes, seeded and cut into pieces
• 1 red pepper, seeded and cut into pieces
• 1/2 cucumber, peeled and cut into pieces
• 1 clove of garlic, peeled
• 2-3 tablespoons of red wine vinegar
• 4 tablespoons of extra virgin olive oil
• Salt to taste
• Black pepper to taste
• Some leaves of basil or mint for garnish (optional)

Preparation

1. In a large bowl, combine the strawberries, tomatoes, red pepper, and cucumber. Add the garlic clove and season with red wine vinegar, extra virgin olive oil, salt, and black pepper.
2. Let the vegetables and strawberries rest for about 20-30 minutes, so that the flavors can start to combine.
3. Transfer everything into a blender or use an immersion blender to puree the ingredients until smooth. If you prefer a more liquid consistency, you can add a little cold water.
4. Taste and adjust seasoning with salt, pepper, and vinegar if necessary.
5. Place the gazpacho in the refrigerator for at least an hour before serving, so that it is well chilled.
6. Serve the gazpacho in bowls or glasses, garnishing with fresh basil or mint leaves, if desired.

Curiosity

The original gazpacho was born as a humble dish of Andalusian peasant cooking, often made with vegetables and stale bread to recover food and cool off during the hot summer days. The version with strawberries is a modern reinterpretation that exploits the particular flavor of ripe fruit to enrich the traditional recipe.

It is also possible to accompany the strawberry and tomato gazpacho with toasted bread croutons to add crunch to the dish, or with a drizzle of extra virgin olive oil at the time of service for an extra touch of flavor.