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Gazpacho With Strawberries



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

1/2  cucumber

1/2  chili

1/2  lemon, juiced

10 strawberries

salt & freshly ground black pepper


1 handful of shrimp (optional)


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.