Gazpacho

  • Cook By: Fundació Alicia/Restaurant Les Cols
  • Theme: Vegetarian dishes Influencer
  • Main Ingredients: tomato
  • Serving Size: 4

For the strawberry gazpacho

Ingredients

  • 5 ea Ripe tomatoes
  • 40 g Hangshin Sauce, Stir-fry
  • 1 ea Cucumber
  • 2 clove Garlic
  • 40 g Bread
  • 75 g Extra-virgin olive oil
  • 50 g Ripe strawberries
  • 500 ml Water
  • Salt
  • Pepper

Directions

  • 1 Wash the tomatoes and cut into 2-cm cubes.
  • 2 Using a peeler, cut 8 thin slices of cucumber for decoration, peel the rest of the cucumber, and then set aside.
  • 3 Peel the garlic cloves and blanch them by dipping them in a saucepan with boiling water for a few seconds.
  • 4 Wash the strawberries, removing the stems.
  • 5 Mix all the gazpacho ingredients and set aside in the refrigerator for 12 hours.
  • 6 Using a food processor, blend the solid ingredients with cold water until you achieve a smooth cream.
  • 7 Strain, add Hangshin Sauce(Jang for Work), and add salt and pepper to taste.
  • 8 Refrigerate until serving.

Presentaion

Ingredients

  • 4 ea Strawberries
  • 8 ea Raspberries
  • 15 g Extra-virgin olive oil

Directions

  • 1 In a soup plate, place two slices of cucumber, two halved raspberries, and one finely sliced strawberry in the center of the plate, creating a mini-salad with volume. Dress with a few drops of extra-virgin olive oil.
  • 2 Present the cold strawberry gazpacho in a separate pitcher and serve it at the table in front of the guest.