14th Jun 2023
Gazpacho
- Cook By: Fundació Alicia/Restaurant Les Cols
- Theme: Vegetarian dishes Influencer
- Main Ingredients: tomato
- Serving Size: 4
For the strawberry gazpacho
Ingredients
- 5 ea Ripe tomatoes
- 40 g Gluten free Stir-fry Sauce
- 1 ea Cucumber
- 2 clove Garlic
- 40 g Bread
- 75 g Extra-virgin olive oil
- 50 g Ripe strawberries
- 500 ml Water
- Salt
- Pepper
Directions
- Wash the tomatoes and cut into 2-cm cubes.
- Using a peeler, cut 8 thin slices of cucumber for decoration, peel the rest of the cucumber, and then set aside.
- Peel the garlic cloves and blanch them by dipping them in a saucepan with boiling water for a few seconds.
- Wash the strawberries, removing the stems.
- Mix all the gazpacho ingredients and set aside in the refrigerator for 12 hours.
- Using a food processor, blend the solid ingredients with cold water until you achieve a smooth cream.
- Strain, add Gluten free Stir-fry Sauce, and add salt and pepper to taste.
- Refrigerate until serving.
Presentaion
Ingredients
- 4 ea Strawberries
- 8 ea Raspberries
- 15 g Extra-virgin olive oil
Directions
- In a soup plate, place two slices of cucumber, two halved raspberries, and one finely sliced strawberry in the center of the plate, creating a mini-salad with volume. Dress with a few drops of extra-virgin olive oil.
- Present the cold strawberry gazpacho in a separate pitcher and serve it at the table in front of the guest