Ingredients
Main Ingredients
- 1 cup Strawberries (hulled & sliced, 150g)
- 1 medium Vine Tomatoes (chopped, 75g)
- 1 small Cucumber (peeled & chopped, 120g)
- ½ medium Red Pepper (chopped, 30g)
- 2 cloves Garlic
- 1 tbsp Olive Oil
- 1-2 tsp Balsamic Vinegar
- ½-1 Cup Water or Vegetable stock
- Salt and Pepper to taste
For Garnish
- Strawberries (sliced)
- Fresh Mint Leaves
Instructions
- Blend Ingredients: In a blender, combine strawberries, vine tomatoes, cucumber, red pepper, garlic, and olive oil. Cover and blend for 3 to 4 minutes until the mixture is very smooth.
- Adjust Consistency and Season: Add balsamic vinegar and gradually add water or vegetable stock until the soup reaches your preferred consistency. Season with salt and pepper to taste and blend briefly to combine.
- Chill Soup: Transfer the soup to a bowl or container and chill in the refrigerator for at least 30 minutes. Chilling helps the flavors meld and enhances the refreshing taste.
- Garnish and Serve: Before serving, garnish the cold gazpacho with sliced strawberries and fresh mint leaves for added flavor and a beautiful presentation.
Notes
- This soup is best served chilled to enjoy its refreshing qualities.
- For a thinner soup, add more water or vegetable stock to achieve desired consistency.
- Fresh herbs like basil or cilantro can be used as an alternative garnish.
- This recipe is naturally vegan and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
- Diet: Vegan
