Gazpacho is a cold soup that’s popular in Spain and Portugal. It’s typically made from a raw blend of vegetables and fruits. Many people enjoy eating it during the hot summertime months as its cool and refreshing. However, true Gazpacho fans eat it year round.
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Today’s guest post recipe is courtesy of TASTINGS NYC and is by Chef Cedric Duran. The recipe will serve approximately 4-6 people. You’ll want to prepare the soup ahead of time and refrigerate it for a few hours before serving it.
Strawberry Gazpacho Recipe
8 tomatoes
1/2 pint of strawberries
1 cucumber (peel and scoop out seeds)
1 red bell pepper
1/2 red onion
1/2 cup of RESERVE JEAN RENO OLIVE OIL
2 slices of baguette (1″ thick)
1 tbsp of sherry vinegar
Salt
Wash and cut strawberries and vegetables. Put all ingredients in a bowl and let marinate for about 2-3 hours. Move everything to a blender and turn it on to max for about 3-4 minutes, until it is smooth.
Drizzle some RESERVE JEAN RENO OLIVE OIL. You can garnish with basil leaves and strawberries.
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It sounds good but some of the ingredients I have not heard of. I would order it if I were in a restauraunt.