Strawberry gazpacho
Author:
Cooking Together
Servings: 2
Cooking time: 15 min
Perfect for lunch light strawberry gazpacho with pink tomatoes
Ingredients
| strawberries 350 g |
| pink tomato (large) 1 pc |
| green basil leaves 12 pieces |
| cucumber (small) 1 pc |
| red onion 1/2 pc |
| salt to taste |
| ground black pepper to taste |
| nutmeg to taste |
| breadcrumbs 1 tsp. |
| olive oil 2 tbsp. |
| apple cider vinegar (or lemon juice) 1 tsp. |
| boiling water (cold) 1 cup |
Instructions
Step 1
Cut the peeled cucumber into any shape and put it in the blender bowl. Add the strawberries, chopped tomato, chopped onion and basil leaves. Blend everything in the blender until smooth.
Step 2
Then add the breadcrumbs, water, olive oil, salt, nutmeg, ground black pepper, vinegar and whisk again until smooth.
Step 3
Serve the gazpacho in a deep bowl. If desired, garnish with strawberry and basil skewers and drizzle with olive oil.
