Serves 4 (as starter)
About this recipe
Gazpacho is a perfect summer starter or lunch on a hot day. Great quality, seasonal ingredients are key however to give the soup great flavour.
Strawberries are a great example of how delicious British ingredients can be when in season and this recipe definitely makes the most of them. Using high quality extra virgin oil here is also really important as it really contributes to the flavour of a good gazpacho.
Olive oil, a main contributor to the Mediterranean diet, has been proven to have various health benefits including prevention of heart disease.
This soup is packed with fruit and vegetables to provide great sources of fibre, vitamins and minerals and antioxidants – but most of all it’s so easy to make and can be ready in minutes!
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- 1 Cucumber, peeled
- 200g Ripe tomatoes
- 2 Cloves of garlic
- 400g Strawberries, tops removed
- 1 Red pepper
- 2-3 Tbsp white wine vinegar
- 3 Tbsp extra virgin olive oil (+ extra for drizzle)
- Salt and pepper to taste
Roughly chop your cucumber and tomatoes and place in a food processor along with the remaining ingredients (you can always use a hand blender, if so just place all the ingredients in a large bowl to blend).
Blitz all the ingredients until smooth before tasting and adding a little more salt and pepper or vinegar if needed.
Serve in bowls with a drizzle of oil and fresh bread.