Spicy Strawberry Gazpacho
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- Serves: 3
- Preparation: 5
- Passive: 10
- Ready: 15
Fresh, zesty, sweet and with a slight spicy kick, this soup is a perfect appetiser or light lunch and totally hits the spot on a scorching hot day.
Ingredients
- 12-15 ripe and sweet, large strawberries
- 3 large beef tomatoes
- 1 small red bell pepper
- 1 medium cucumber, peeled
- handful sun-dried tomatoes
- juice of ½ a lemon
- ¼ teaspoon red pepper flakes (or to taste)
- ½ teaspoon sea salt
- handful fresh basil leaves
- handful flaked almonds
Method
Set aside 3 strawberries and 3 basil leaves for the garnish.
Prepare the strawberries, roughly chop the tomatoes, seed and roughly chop the pepper, roughly chop the cucumber (everything will be blended up so don’t worry about being precise).
Add all of the ingredients except the almonds to your blender, or use a stick blender to process until smooth.
Transfer to a large bowl and place in the fridge to chill for a minimum of 25 minutes, or the freezer for 10 if you’re in a hurry.
When you’re ready to eat, serve into your favourite bowls, top each with slices of strawberry, basil leaves and flaked almonds to garnish, and enjoy.
Additional notes
Recipe contributed by Domu.co.uk. Visit Domu for all things kitchen and home, and the blog for recipe inspiration.
“Bring a taste of Spain to your dinner table with this incredibly refreshing Spicy Strawberry Gazpacho. Although the strawberries are the most unusual ingredient in this soup, they’re really there to sweeten and lift the tomatoes, so use the best you can get your hands on. Fresh, zesty, sweet and with a slight spicy kick, this is a perfect appetiser or light lunch and totally hits the spot on a scorching hot day.”
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