Strawberry Gazpacho
Gazpacho is the original dish of Andalusia that represents Spain worldwide. According to some, Gazpacho originated during the Roman Empire, while according to others the origin would be Arabic. What is certain is that today Gazpacho is a dish known throughout the Iberian Peninsula and is prepared differently depending on the different variations that change from region to region. Gazpacho is a light cold starter soup that can be enjoyed with the vegetables and fruit is in season such as this delicious Strawberry Gazpacho recipe. Chef Alba
Strawberry Gazpacho
Gazpacho is the original dish of Andalusia that represents Spain worldwide. According to some, Gazpacho originated during the Roman Empire, while according to others the origin would be Arabic. What is certain is that today Gazpacho is a dish known throughout the Iberian Peninsula and is prepared differently depending on the different variations that change from region to region. Gazpacho is a light cold starter soup that can be enjoyed with the vegetables and fruit is in season such as this delicious Strawberry Gazpacho recipe. Chef Alba
Ingredients
- 2 pounds organic strawberries hulled
- 1/2 cup red onion chopped
- 1 (6 ounce) cucumber peeled, seeded,cut into 1/2-inch-thick slices
- 1 small clove of garlic crushed
- 1/2 cup fresh tarragon leaves
- 4-5 tbsps Secolari Blood Orange Olive Oil
- 3-4 tbsp Secolari Champagne Mimosa Vinegar
- 1 to taste Secolari Fleur de Sel Sea Salt
- 1 to taste white pepper
- 1/4 cup toasted sliced almond optional for topping
Instructions
- In a large bowl, mix together strawberries, onion, cucumber, garlic, tarragon, vinegar and olive oil. Season with salt and pepper.
- Using your hands, gently blend mixture. Cover with plastic wrap and transfer to refrigerator. Let chill overnight.
- Transfer strawberry mixture to a blender; blend until smooth. Taste for seasoning and adjust as needed. Strain gazpacho through a fine sieve set over another large bowl. Refrigerate until chilled.
- Serve with garnish of your choice and finish with a drizzle of olive oil. Garnish can be roasted sliced onion, toasted croutons, or micro-greens
