Strawberry gazpacho

To prove that traditional Andalusian cooking can be given a uniquely modern touch, chef Yuri Sasson has chosen to share another of his recipes. Red tomatoes are replaced by red strawberries which are just as colourful, just as refreshing and taste just as surprisingly good!

By: Yuri Sasson

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Contemporary, innovative cooking Time: 30 minutes Difficulty: Easy Serve: 4 people Suggestion: use olive oil of the Picual variety, it emphasises the traditional taste of gazpacho Stands our for: giving a modern twist to the traditional gazpacho recipe

Strawberries are the main ingredient in this surprising version of the traditional gazpacho. Both simple and refreshing it will delight even the most cynical diners.

Preparation:

1. Wash the strawberries and remove the leaves and stem. Cut them into pieces. Remove the seeds from the peeled cucumber and the red pepper. Dice a quarter of a small onion.

2. Take a bowl containing a mixture of oil, balsamic vinegar, salt and water. Add the ingredients that have been cut into pieces and leave to marinate for two hours.

3. After marinating, crush the ingredients using a pestle and mortar. If you do not have much time, blend together in a food processor until you end up with a smooth mixture. Add water to give the mixture a more liquid consistency.

4. Leave to cool for 24 hours. If this is not possible, leave to cool for at least one hour before serving. Season with salt and pepper.

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5. Serve very cold in a bowl with little pieces of avocado which will give it a different texture and neutralise the acidity of the strawberries.

Ingredients

600g strawberries
1 cucumber with the seeds removed
1 deseeded red pepper
A quarter of a small onion
200g bread
Water
Extra virgin olive oil, Picual variety
Balsamic vinegar
1 avocado
Salt
Black pepper

Bibliography

These books related to Strawberry gazpacho may interest you.

• Herráiz, alberto. Gazpacho. Akal, Madrid, 2006.

This post was uploaded by Tertulia Andaluza the 30 June 2009 at 4:26 PM.

Tags: aceite de oliva, aguacate, culture, fresa, gastronomy, recipe, verano, gazpacho

1 comment

El 8 August 2008 a las 12:17 PM, Lucía dijo...

No cabe duda de que me quedo con el gazpacho de tomate tradicional que hace mi madre. Ahora sí: he probado esta receta y es magnífica. El contraste del aguacate con la textura de la sopa, la acidez y el dulzor… una sorpresa para el paladar. ¡Gracias chicos!