When the temperature is soaring high and strawberries are in plenty, How about making this NO COOK Strawberry Gazpacho Soup { COLD STRAWBERRY SOUP }
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Soup
Cuisine: Spanish
Keyword: soup
Author: Sandhya Hariharan
Ingredients
1cupStrawberrieshulled
1/2CupVine Tomatoeschopped
1CupCucumberpreferably English cucumber, peeled
1/4CupRed Pepper
2garlic cloves
1TbspOlive Oil
1Tspbalsamic vinegar
1/2-1Cupof Water
Salt & Pepper to taste
Garnish
10Strawberriessliced
Mint Leaves
Instructions
Preparation
Wash the strawberries, hull and roughly chop them.
Peel the cucumber and roughly chop them. Roughly chop the tomatoes and set them aside.
Core the pepper and chop them roughly.
How to prepare Strawberry Gazpacho?
In a blender add strawberries, vine tomatoes, cucumber, garlic cloves and red pepper and whizz them until smooth.
Add Olive Oil, Balsamic Vinegar and 1/2 a cup of water to begin with and whizz again. If you find the consistency is a little too thick, add more water.
If you find the soup is not rich enough, add another glug of oil.
Season with salt and pepper and pour the prepared soup in a pourable container. Cover and chill again, until Strawberry Gazpacho soup is cold and you’re ready to serve.
Hull the strawberries and chop them into pieces. Chop all vegetables into pieces.
Garnish the prepared cold soup with strawberries and mint leaves.
To Serve this Soup immediately, I have a tip for you. When you blend the ingredients, add ice cubes into your high speed blender instead of adding water. Also add a few frozen strawberries if you have any. This will ensure your Strawberry Gazpacho soup is chill enough to serve.