L E F T Strawberry gazpacho | PA Photo/Emma Lee
R EC I P E S BY J O S E P I Z A R R O | FO O D & D R I N K
Strawberry Gazpacho
SERVES 6
INGREDIENTS
In a large bowl, combine all the ingredients except the olive oil, sourdough and garnishes and
300g vine-ripened tomatoes, chopped
leave to infuse overnight.
700g ripe strawberries & a few for garnish 1 roasted red pepper, sliced
The next day, add the olive oil and whizz together with a hand blender or in a food processor
1 small shallot, finely chopped
until smooth, adding a splash of water if it’s too thick. Season to taste.
1 small garlic clove, crushed 1tbsp sherry vinegar
Pour a little olive oil into a frying pan over a medium heat and fry the sourdough croutons for
75ml extra virgin olive oil & extra for drizzling
four to five minutes, until golden. Drain on kitchen paper and sprinkle with sea salt.
Sea salt and freshly ground black pepper Olive oil, for frying
Divide the gazpacho between individual soup bowls and garnish with basil leaves, edible
2 slices sourdough, diced
flowers and croutons. Finish with a drizzle of extra-virgin olive oil and some sea salt.
Basil leaves and edible flowers, to garnish Serve with a cold glass of sherry. To serve: Cold sherry, preferably amontillado or palo cortado
181
H O U S E- M AG .C O.U K