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Strawberry gazpacho INGREDIENTS SERVES 6 300g vine-ripened tomatoes, chopped 700g ripe strawberries 1 roasted red pepper, sliced 1 small shallot, finely chopped 1 small garlic clove, crushed 1 tbsp sherry vinegar 75ml extra virgin olive oil, plus extra for drizzling Sea salt and freshly ground black pepper Olive oil, for frying 2 slices sourdough, diced Basil leaves and edible flowers, to garnish To serve: Cold sherry, preferably amontillado or palo cortado DIRECTIONS In a large bowl, combine all the ingredients except the olive oil, sourdough and garnishes and leave to infuse overnight.

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.

Pour a little olive oil into a frying pan over a medium heat and fry the sourdough croutons for four to five minutes, until golden. Drain on kitchen paper and sprinkle with sea salt.

Divide the gazpacho between individual soup bowls and garnish with basil leaves, edible flowers and croutons. Finish with a drizzle of extra-virgin olive oil and some sea salt.

old glass Serve with a cold l of sherry.

Info gazpacho Strawberry is an unusual l Recipe from ANDALUSIA: Recipes From Seville And Beyond by Jose Pizarro, photography by Emma Lee, published by Hardie Grant, priced PS26.

incarnation of the traditional cold summer soup recipe

Info Strawberry gazpacho is an unusual incarnation of the traditional cold summer soup recipe

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Publication:The Press and Journal (Aberdeen,Scotland)
Article Type:Recipe
Date:Jun 15, 2019
Words:246
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