Strawberry gazpacho
Source: https://amusebouche-bg.com
Ingredients
- 300 g tomatoes
- 200 g cucumber
- 500 g strawberries
- 1 clove of garlic
- 1–2 tsp fresh thyme leaves
- slice of bread
- salt and black pepper to taste
- ≈ 50–80 mL extra virgin olive oil from the brand Ariston
- infused thyme olive oil from the brand Ariston to taste
- 2–3 tbsp raspberry balsamic vinegar from the brand Ariston
Directions
1. Put the vegetables in
Roughly chop the tomatoes, and peel the cucumber and also cut it into large pieces. Put them in a bowl or directly into the jug of a blender.
Add the peeled garlic clove and the strawberries and season with salt and pepper. Also add the balsamic vinegar and the olive oil and puree everything finely with a hand blender or a blender.
2. Thicken the soup and adjust the seasoning
Finally, add about ½ or a whole slice of bread, torn into bite-sized pieces, and puree again.
Taste the soup and, if needed, adjust the seasoning with salt, pepper and vinegar.
3. Serve
Serve chilled, optionally garnished with strawberries, small pieces of cucumber, olive oil and vinegar.
