Strawberry Gazpacho

 

 A light, delicious and different spin on this summer starter

Serves 6

Ingredients:

300g vine ripened tomatoes chopped

700g ripe strawberries hulled and chopped with a few for garnish

1 roasted red pepper from jar sliced

1 small shallot finely chopped#1 small garlic clove crushed

1 tbsp sherry vinegar

75 ml extra virgin olive oil plus extra for drizzling

olive oil for frying 

2 slices sourdough cut into cubes#

basil leaves to garnish 

Method:

In a large bowl combine tomatoes, strawberried, red pepper, shallot garlic and shery vinegar and leave to infuse overnight. 

The next day, add extra virgin olive oil and whizz together with a hand blender or in a food processor until smooth adding a splash of water if too thick. season to taste.

Pour a little olive oil into a frying pan over a medium heat and fry sourdough cubes for 4-5 mins until golden. drain on kitchen paper then sprinkle with sea salt. 

Divide gazpacho between six soup bowls and garnish with basil leave and sourdough croutons and a little strawberry. Finish wiht a drizzle of extra virgin olive oil and some sea salt. 

Can make gazpacho a day in advance and keep covered in fridge.