k Strawberry Gazpacho (optional extra) k
A soup? A smoothie? A liquid salad?
Let’s be honest about gazpacho, when I first learnt about this cold soup as a child I thought the idea was pretty yucky. Did you have the same feelings? Now I consider it as a delicious salad smoothie and in the summer I just can’t get enough.
There’s nothing quite like a vine-ripened summer tomato and eating tomatoes while the sun shines has big beauty benefits; the anti-cancer nutrients lycopene and beta carotene in tomatoes defend the skin from UV damage that causes wrinkles and age spots. Coupled with a good drizzle of olive oil will provide vitamin E to further amplify the action of vitamin C.
As for the strawberries, they are full of collagen building and free radical fighting vitamin C. They also boost metabolism and increase fat burning, the ellagic acid in strawberries aids blood sugar balance and helps maintain helathy, youthful cells.
All the fresh base ingredients compliment each other so nicely, yet each flavour remains distinct. The hint of fruity sweetness from strawberries deliver a beautiful acidic note making it the perfect summery twist to this classic Mediterranean chilled soup. I hope you will give this one a go.
Long live summer and ¡Viva Ibiza! x
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 (𝐬𝐞𝐫𝐯𝐞𝐬 𝐬𝐢𝐱)
600g organic vine-ripened tomatoes, chopped
500g organic ripe strawberries, with a few reserved for garnish
1 light organic green pepper, sliced
1 small shallot, finely chopped
1 small organic garlic clove, crushed
1/3 organic cucumber
1 tbsp sherry vinegar (good quality is essential like Pedro Ximenez)
75ml extra-virgin olive oil, plus extra for drizzling
🌱Micro cress, sprouts and edible flowers to garnish 🌼
1. In a large bowl, combine all the ingredients (except the olive oil, garnishes), add some salt and freshly ground black pepper and leave to infuse overnight.
2. The next day add the olive oil and whizz together with a hand blender or in a food processor until smooth, adding a splash of water if it’s too thick. Season to taste.
3. Divide the gazpacho between individual soup bowls and garnish with micro greens, strawberries and edible flowers. Finish with a drizzle of extra-virgin olive oil and some sea salt and freshly ground pepper.
Love Tess x