Strawberry Gazpacho, gazpacho recipe Spanish Soups & Stews, Spanish Vegetarian Recipes, Tapas Recipes 5 1 5 0

Strawberry Gazpacho with Burrata and Mint

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Strawberries work so well in a cold gazpacho soup. This recipe is the ideal starter to any barbecue this summer. You can make the strawberry gazpacho a day in advance and store it in the fridge. This will help the flavours in the soup to develop much better. Serve it in cold glasses with a garnish of fresh burrata cheese, diced strawberries, cucumber and mint.

25 mins

4 people

Ingredients
Method

500g strawberries, washed and green tops off
100g cucumber, peeled and roughly chopped
1 white onion, peeled and roughly chopped
½ garlic clove, peeled and crushed
1 to 3 tablespoons of sherry vinegar
200ml picual extra virgin olive oil
Salt to taste
For the garnish:
1 fresh burrata cheese
50g strawberries, finely diced into small cubes
50g cucumber, peeled and finely diced into small cubes
2 tablespoons of fresh mint leaves, finely sliced
Extra virgin olive oil to drizzle

Prepare all the fruit and vegetables in advance and allow them to soak with a pinch of salt for at least 30 minutes.
In a food processor or using a stick blender in a large bowl, blend all the fruit and vegetables until smooth.
Add the olive oil on steady stream whilst the motor is on. Add sherry vinegar to taste and blend again. If the soup is a bit too thick you can add some water to help it achieve the right consistency. Season with salt to taste and chill in the refrigerator overnight.
The next day take the gazpacho out, whisk or blend together and serve in six tumbler glasses and garnish with a spoonful of the burrata cheese, some diced strawberries, diced cucumber, finely sliced mint and a drizzle of extra virgin olive oil.

Ingredients

500g strawberries, washed and green tops off
100g cucumber, peeled and roughly chopped
1 white onion, peeled and roughly chopped
½ garlic clove, peeled and crushed
1 to 3 tablespoons of sherry vinegar
200ml picual extra virgin olive oil
Salt to taste
For the garnish:
1 fresh burrata cheese
50g strawberries, finely diced into small cubes
50g cucumber, peeled and finely diced into small cubes
2 tablespoons of fresh mint leaves, finely sliced
Extra virgin olive oil to drizzle

Method

Prepare all the fruit and vegetables in advance and allow them to soak with a pinch of salt for at least 30 minutes.
In a food processor or using a stick blender in a large bowl, blend all the fruit and vegetables until smooth.
Add the olive oil on steady stream whilst the motor is on. Add sherry vinegar to taste and blend again. If the soup is a bit too thick you can add some water to help it achieve the right consistency. Season with salt to taste and chill in the refrigerator overnight.
The next day take the gazpacho out, whisk or blend together and serve in six tumbler glasses and garnish with a spoonful of the burrata cheese, some diced strawberries, diced cucumber, finely sliced mint and a drizzle of extra virgin olive oil.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Strawberry Gazpacho with Burrata and Mint

Añana Salt Flakes

Agusti Torello Mata Rose 2018

Alvear Pedro Ximenez Vinegar 10 Year Old