Equipment
Ingredients
Main
- 600 g plum tomatoes, cored and chopped
- 250 g strawberries, hulled
- 100 g cucumber, peeled and chopped
- 50 g red onion, chopped
- ½ garlic, thinly sliced
- 50 g white bread, torn into small pieces
- 30 ml olive oil
- 15 ml sherry vinegar
- 2 g sea salt
- 1 g black pepper
To serve
- 40 g croutons
- 9 g basil, finely shredded
Nutrition (per serving)
Method
Place the tomatoes, strawberries, cucumber, onion, garlic, bread, olive oil, and vinegar in a large mixing bowl. Add the sea salt and black pepper.
Mix the ingredients by hand, squeezing the vegetables and fruit firmly to release their juices and combine the flavors.
Cover the bowl tightly and refrigerate at 4°C (40°F) for at least 1 hour, or overnight for better flavor development.
Transfer the chilled mixture to a blender and process until completely smooth. If the soup is too thick, add a small amount of water or oil.
Taste the gazpacho and add more salt or vinegar if necessary to balance the sweetness of the strawberries.
Pour the soup into chilled bowls or glasses and top with shredded basil and croutons before serving.
Chef's Notes
- For the best flavor, use ripe, in-season tomatoes and strawberries. The quality of your produce will significantly impact the final taste.
- Don't skip the chilling step! Allowing the ingredients to meld in the refrigerator for at least an hour (or overnight) is crucial for developing a deep, complex flavor.
- When blending, start on a low speed and gradually increase to high. This helps emulsify the ingredients and achieve a silky-smooth texture.
- Adjust the sherry vinegar and salt *after* blending. The flavors will concentrate as the soup chills, and you can fine-tune the seasoning for perfect balance.
- Consider straining the gazpacho through a fine-mesh sieve after blending for an ultra-smooth, restaurant-quality finish, though this is optional.
Storage
Refrigerator: 3 days — Keep in an airtight container; stir before serving as separation is natural.
Reheating: Do not reheat. Serve chilled.
