Sweet, ruby-hued strawberries are a natural choice for desserts, but that doesnt mean they should be limited to the end of the meal. Try using them in this gazpacho with a difference.
- Reserve 2 strawberries for garnish. Place the remaining strawberries in a glass or ceramic bowl with the garlic, onion, capsicum, cucumber, tarragon, vinegar and oil, then roughly crush with a fork or potato masher. Cover and stand for 2-3 hours to allow the flavours to develop.
- Use a stick blender to puree the strawberry mixture until smooth. (Alternatively, puree in batches in a blender.) Pass the puree through a sieve into a clean bowl, pressing down with the back of a spoon to extract as much juice as possible and discarding the solids. Stir in the tomato juice, then season. Chill for at least 30 minutes.
- Finely chop the reserved 2 strawberries. Ladle the chilled gazpacho into bowls, top with slices of jamon or prosciutto and drizzle with extra oil. Serve garnished with the chopped strawberries, croutons and edible flowers, if desired.
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Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set