📝 About This Recipe
A vibrant, modern twist on the Andalusian classic, this chilled soup marries the natural sweetness of peak-season strawberries with the savory depth of sun-ripened tomatoes. The addition of berries enhances the fruitiness of the traditional base, creating a complex profile that is simultaneously refreshing, tangy, and sophisticated. It is the ultimate summer starter, celebrating the bounty of the garden in a single, ruby-colored bowl.
🥗 Ingredients
The Produce Base
- 1 pound Fresh Strawberries (hulled and halved)
- 1.5 pounds Roma or Heirloom Tomatoes (very ripe, cored and chopped)
- 1/2 large English Cucumber (peeled and roughly chopped)
- 1 medium Red Bell Pepper (seeded and chopped)
- 1 large Shallot (peeled and minced)
- 1 Garlic Clove (small, germ removed)
The Seasoning & Emulsion
- 1/3 cup Extra Virgin Olive Oil (high quality, fruity variety)
- 2-3 tablespoons Sherry Vinegar (adjust to taste)
- 1 slice Sourdough Bread (crusts removed, torn into pieces)
- 1.5 teaspoons Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Honey (optional, to balance acidity)
For the Garnish
- 1/4 cup Fresh Strawberries (finely diced)
- 2 tablespoons Cucumber (finely diced)
- 4-5 leaves Fresh Mint or Basil Leaves (chiffonade)
- 2 tablespoons Feta Cheese (crumbled)
- 1 pinch Microgreens (for elegance)
👨🍳 Instructions
-
1
Place the torn sourdough bread pieces in a small bowl and drizzle with a tablespoon of the sherry vinegar and a splash of water. Let sit for 5 minutes to soften.
-
2
In a large mixing bowl, combine the chopped tomatoes, halved strawberries, cucumber, bell pepper, shallot, and garlic.
-
3
Add the soaked bread (and any remaining liquid) into the bowl with the vegetables and fruit.
-
4
Season the mixture with sea salt and black pepper. Toss everything together and let it macerate at room temperature for about 15-20 minutes to draw out the natural juices.
-
5
Transfer the mixture into a high-speed blender. You may need to do this in two batches depending on the size of your blender.
-
6
Blend on high speed until the mixture is completely liquefied and smooth.
-
7
With the blender running on a medium-low setting, slowly stream in the extra virgin olive oil. This creates a creamy, stable emulsion and gives the soup a beautiful orange-pink hue.
-
8
Taste the soup. Add the remaining sherry vinegar and honey if the strawberries are particularly tart.
-
9
For a truly professional, silky texture, pour the gazpacho through a fine-mesh sieve into a clean pitcher, using the back of a spoon to press out all the liquid. Discard the solids.
-
10
Cover the pitcher and refrigerate for at least 2 hours, or until thoroughly chilled. Gazpacho is best served ice cold.
-
11
Before serving, give the soup a quick stir as it may settle slightly.
-
12
Ladle the soup into chilled bowls or glass tumblers.
-
13
Garnish each bowl with the finely diced strawberries, cucumber, crumbled feta, and fresh herbs.
-
14
Finish with a final tiny drizzle of olive oil and a crack of black pepper.
💡 Chef's Tips
Always use the ripest fruit possible; if your tomatoes aren't sweet, add an extra handful of strawberries. Do not skip the chilling time, as the flavors need a few hours to marry and develop their full complexity. Straining the soup through a fine-mesh sieve is the difference between a 'smoothie' and a gourmet gazpacho. If you prefer a kick, add a small deseeded jalapeño or a dash of Tabasco to the blender. Use a high-quality Sherry vinegar (Vinagre de Jerez) rather than balsamic to maintain the authentic Spanish profile.
🍽️ Serving Suggestions
Serve in chilled martini glasses for an elegant cocktail party appetizer. Pair with a crisp, dry Rosé or a glass of chilled Manzanilla Sherry. Accompany with crusty grilled ciabatta rubbed with a raw garlic clove. Serve alongside a light summer salad of arugula, goat cheese, and toasted walnuts. Top with a few grilled shrimp or seared scallops for a light lunch entree.