Strawberry gazpacho

Strawberry gazpacho

By
From
The Green Kitchen
Serves
4-6
Photographer
Johanna Frenkel

We love the concept of a chilled soup and although we appreciate a classic gazpacho, we often prefer to make this slightly sweeter version. Instead of tangy tomatoes, this soup oozes fruit. We balance it with onion, celery, mint and a few drops of Tabasco.

Ingredients

Quantity Ingredient
600g fresh strawberries, hulled and halved
500g watermelon, seeded and cut into 2.5 cm chunks
1 red pepper, seeded and chopped
2 small spring onions, halved
15 mint leaves
1/2 lemon, juiced
1 celery stick, chopped
4 drops tabasco

Method

  1. Put all the ingredients in a blender or a food processor. Pulse until you have a soup consistency, taste it and add more salt, pepper or lemon if needed. Store in a large bottle in the fridge. If you are taking it to a picnic, put a few ice cubes in the bottle just before you leave so it stays cool. Take along a few glasses for serving.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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