José Pizarro’s strawberry gazpacho

José Pizarro’s Strawberry Gazpacho

Experience a refreshing twist on a classic Spanish dish with José Pizarro’s Strawberry Gazpacho. This vibrant soup combines the sweetness of ripe strawberries with the tang of tomatoes and a hint of spice, creating a perfect balance of flavors. Ideal for a summer appetizer or a light lunch, this gazpacho is both delicious and visually stunning.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: None

Cooling Time: 1 hour

Total Time: 1 hour 20 minutes

Ingredients

• 500g ripe strawberries, hulled and halved
• 500g ripe tomatoes, quartered
• 1 small cucumber, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons red wine vinegar
• 60ml extra virgin olive oil
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Prepare the ingredients by washing and chopping the strawberries, tomatoes, cucumber, red bell pepper, and red onion.
2. Combine the strawberries, tomatoes, cucumber, red bell pepper, red onion, and garlic in a large mixing bowl.
3. Add the red wine vinegar and olive oil to the bowl. Season with salt and pepper to taste.
4. Blend the mixture in batches using a blender or food processor until smooth.
5. Chill the gazpacho in the refrigerator for at least 1 hour to allow the flavors to meld.
6. Serve the gazpacho cold, garnished with fresh basil leaves.

Additional Notes

For a spicier version, add a small chopped jalapeño to the mix. You can also substitute white wine vinegar for red wine vinegar for a milder taste. If you prefer a smoother texture, strain the gazpacho through a fine sieve before chilling.

Nutritional Information

Estimated per serving: 150 calories, 10g fat, 15g carbohydrates, 3g protein, 5g fiber.

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