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A cousin to Salmorejo (both famous summer Spanish dishes), gazpacho is another refreshing dish to get us through those extra warm days. As much as I love the traditional versions, I still like to switch it up from time to time, which is why I have brought you this special strawberry gazpacho. The sweetness of the strawberry softens this traditional Andalusian recipe in addition to giving it an extra boost of vitamin C and fiber, not to mention a nice pinkish red color.
There are only a few weeks of summer left, so don’t miss out on the opportunity to try this tasty recipe!
- 200 gr strawberries
- 1 large Raf Tomato
- 80 gr olive oil
- sherry vinegar to taste
- 200 ml water
- 1 garlic clove
- fresh ginger to taste
- pinon nuts (or pine nuts are fine too)
- parmesan cheese
Clean the strawberries and tomato very well and then chop them and place in a blender.
Toss in the rest of the ingredients.
Blend in everything together very well.
Then pour in a glass or bowl and decorate with the suggested toppings.
Before serving my gazpacho, I always like to taste test it to double check a few things:
- If I should adjust the amount of salt I’ve used (I start with a little and slowly work my way up. You can always add salt but you can’t remove it).
- If I should add more water, because perhaps it’s a little too thick.
- To check and see if it is cold enough.
Despite the uniqueness of this gazpacho, it is still an easy and simple recipe. Once again, the important thing is the use of quality products that are full of flavor and, of course, in season.
Now that it is tomato season we can take advantage of all their different colors, shapes and varieties. I have chose to use the Raf tomato. It is one of the most sought after kinds because of the intensity of its flavor and aroma. It is also a meaty tomato as it has less liquid than others, which is the perfect combination with the strawberries as they are 92% water.
Feel free to try out some of my other unique “cold soups” while it’s still hot out!