📂 Light Dinners
#Cold Soups
#Vegan
#Gluten-Free
#Low Calorie
Strawberry and Tomato Gazpacho
🍓 A vibrant and fruity version of the Andalusian classic. Cold tomato and fresh strawberry soup, rich in antioxidants, ideal for refreshing dinners.
🛒 Ingredients
- 14 oz Plum tomatoes
- 10.5 oz Fresh strawberries
- 1.8 oz Cucumber
- 1 oz Spring onion
- 1 Small garlic clove
- 1 fl oz EVOO
- 1 tbsp Apple cider vinegar
🍓 Fruity Gazpacho: The Evolution of a Classic
If traditional gazpacho is already a vitamin shot, incorporating seasonal fruits like strawberries elevates it to another culinary level. The strawberry provides a sweet acidity and a spectacular bright red color, softening the flavor of the tomato and garlic. It is a perfect liquid starter or dinner to beat the heat, hydrate the body, and fill us with vital energy.
🍅 Why it is exceptionally healthy
- Double Vitamin C: Both tomatoes and strawberries are extremely rich in this vitamin, which boosts collagen creation and strengthens the immune system.
- Low Glycemic Index: Despite their sweetness, strawberries have very little natural sugar, making this gazpacho a totally suitable option for Keto or Low Carb diets.
- Cellular Hydration: Composed of more than 90% structured vegetable water, it helps replenish electrolytes naturally after summer sweating.
📝 Step-by-Step Preparation
- The Red Base: Wash 14 oz (400g) of ripe plum tomatoes very well. Cut them into quarters, removing the hard stem. Also wash 10.5 oz (300g) of fresh strawberries, remove the green leaves, and cut them in half.
- The Accompaniment: Peel 1.8 oz (50g) of cucumber (removing the central seeds) and 1 oz (30g) of mild spring onion or red onion. Add 1 very small garlic clove (remove the central germ so it doesn't repeat).
- The Initial Blending: Put the tomato, strawberries, cucumber, onion, and garlic in the jug of a powerful blender. Blend at maximum power for 2 minutes until you get a uniform liquid puree.
- The Emulsion (Critical Step): Without turning off the blender, but at medium speed, slowly pour in a fine stream of 1 fl oz (30ml) of excellent quality EVOO. This will emulsify the mixture, giving it a slightly more orange color and an unmatched creamy texture.
- The Dressing: Add 1 tbsp (15ml) of apple cider or sherry vinegar and a pinch of sea salt. Blend for 10 more seconds and taste to adjust the salt if necessary.
- Filtering and Resting: For a haute cuisine texture, pass the gazpacho through a fine mesh strainer to remove the strawberry seeds and tomato skin. Store in the fridge for a minimum of 2 hours and serve very cold, garnished with diced strawberries and a few drops of EVOO.
