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Food Pharmacy, Recipes

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Gazpacho With Strawberries

During vacations, people tend to have a little more time to cook, which is a bit of a shame considering that this gazpacho with strawberries takes less than five minutes to make. Perhaps we should have made something more complicated and time consuming for you. But maybe if you chop things in slow motion? Or run a lap around the house for every tomato you use it will take longer? In the worst case, you’ll have to spend all your extra time reading a book or playing a game.

Gazpacho is, without a doubt, one of our absolute favorite soups. This isn’t the first time we’ve made gazpacho here on the blog. The Spanish vegetable soup is good, simple and healthy so why not do it again and again this summer. Since it’s served cold it makes an excellent summer lunch, picnic or appetizer.

Use ripe and aromatic tomatoes for best results, and try mixing different tomatoes. Our tomatoes in the kitchen garden are a little late this year, but we will definitely be making some gazpacho with them once they are ready. If you want a more even and creamy soup you can blend it a bit longer. You can also add some zucchini slices – a great tip for a thicker texture. In that case, we recommend that you save some chopped tomatoes and peppers as a garnish.

Do you like the taste of gazpacho but not a big fan of soup? Then we suggest you give this gazpacho dip a try.

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Gazpacho With Strawberries

  • By : Food Pharmacy
Scale

Ingredients

3 large tomatoes

1 green pepper

1 cup of water

1 Tbsp vegetable bouillon

2 Tbsp olive oil

2 Tbsp apple cider vinegar

1 garlic clove

1 shallot

½  cucumber

½  chili

½  lemon, juiced

10 strawberries

salt & freshly ground black pepper

Tabasco

1 handful of shrimp (optional)

Instructions

Dice the bell pepper into smaller pieces. Cut the tomatoes into smaller chunks, finely chop the chili and shallots and crush the garlic. Peel the cucumber and dice. Stir everything together in a bowl along with the water, strawberries, bouillon, olive oil, apple cider vinegar and lemon juice. Season with salt, pepper and tabasco. Refrigerate for at least 1 hour before serving. Top with cooked shrimp and chopped tomato and pepper before serving.

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