Strawberry gazpacho

Strawberry gazpacho by the Greek chef Akis Petretzikis. A quick and easy recipe for a thick gazpacho soup with strawberries, tomatoes, and red horn pepper!

8 Servings

Nutrition (1 serv.) Amount Nutrition (1 serv.) Amount
Calories 112 kcal Sugar –
Carbs – Cholesterol –
Protein – Sodium –
Fat – Fiber –
Sugar –
Cholesterol –
Sodium –
Fiber –

Prep Time: 30 min Total Time: 30 min

https://akispetretzikis.com/en/recipe/4869/gazpacho-me-fraoyles

Ingredients

1 kilo tomatoes

1 Florina pepper (red pepper)

1 cucumber

500 g strawberries

1 clove(s) of garlic

1 tablespoon(s) mint leaves

3 tablespoon(s) olive oil

1 tablespoon(s) balsamic cream

salt

pepper

Instructions

Step 1

Boil plenty of water into a pot over high heat.

Step 2

Remove the stem of the tomatoes and score the exact opposite side.

Step 3

Add the tomatoes into the boiling water for 10-15 seconds. Remove the tomatoes from the pot and transfer them directly to a bowl with water and ice. Allow 1 minute for them to cool down and remove the peel with a knife. As you will see, the peel will be removed much more easily if you follow this process.

Step 4

Cut the tomatoes into pieces and transfer into the blender.

Step 5

Remove the stem and the seeds of the pepper and add it into the blender along with the cucumber, strawberries, garlic, mint leaves, olive oil, balsamic cream, salt, and pepper.

Step 6

Beat for 1-2 minutes until there is a uniform and smooth mixture.

Step 7

Transfer into a bowl and refrigerate for 2 hours until the soup is chilled and tasty.

Step 8

Serve with strawberry pieces, mint leaves, drizzle with olive oil, and season with a little pepper.