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Summertime Gazpacho

Course Appetizer, Soup
Cuisine spanish
Keyword Gazpacho, tomato
Prep Time 20 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 6 ripe juicy summer tomatoes
  • 1 red pepper
  • 1 English cucumber
  • 1 spring onion
  • 2 garlic cloves
  • 8 large, ripe strawberries
  • 1 tablespoon olive oil
  • 2 tablespoons Jerez vinegar (Sherry vinegar)
  • Whipped cream or greek yogurt, to garnish
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Small pinches of Espelette pepper, to taste

Preparation

  1. 1. Remove stems from each tomato. With a knife draw a cross on the bottom of each tomato. Boil a big saucepan of water. Blanch the tomatoes for 30 seconds to a minute and cool them in a large bowl of ice water. Peel the tomatoes.

  2. 2. Peel the cucumber. Extract the seeds from the pepper. Peel the garlic cloves, cut in halves. Peel the onion. Dice all these ingredients and blend together with the olive oil and the vinegar. (Note: I had to blend in two batches). Add the strawberries. Salt and pepper to your taste.

  3. 3. Serve the gazpacho in individual bowls and add a generous tablespoon of whipped cream or yogurt (of course, cream is sweeter). Add a small pinch of Espelette pepper on the cream and serve cold.