Nothing beats a cold bowl of a Gazpacho on a hot summer day. It’s the perfect light lunch when you are in rush as it can be made in advance and stored in the fridge. Although it might sound a bit unusual but adding strawberries to it really works!
They add a lovely subtle sweet flavour which goes so well with the bitterness of the tomatoes.
- 450g vine ripe tomatoes
- 1/2 cucumber, chopped
- 1/2 green pepper
- 4 medium sized strawberry
- 1 garlic clove
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt & pepper
- To Serve
- Fresh chopped chives
- Drizzle of olive oil
- Crusty bread
This recipe really couldn’t be simpler! Place all the ingredients into the Ninja blender and blend it until completely smooth. If it’s too thick add a bit more olive oil and blend again.
Strain the gazpacho through a sieve to make extra smooth and creamy.
Pour the gazpacho into an airtight container and place it in the fridge for at least 1 hour until is completely cold.
Serve with chopped chives, drizzle of olive oil and some crusty bread.