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Rhubarb gazpacho cold with strawberry and basil oil in a matte plate, Rosé de Provence glass, spring-like outdoor setting

Cold rhubarb gazpacho with strawberry and basil oil

Bright pink, cool and characterized by lively fruit acidity: This hearty rhubarb gazpacho with ripe strawberries and aromatic basil oil is the most elegant spring starter you can prepare in 20 minutes. The Rosé de Provence AOC with its strawberry-herb freshness is the natural wine partner.
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Prep Time 20 minutes
Cook Time 5 minutes
Chilling time 1 hour
Total Time 1 hour 25 minutes
Course Appetizer, Soup, Vegetarian
Cuisine French, Mediterranean
Servings 2 Servings
Calories 280 kcal

Cooking utensils

  • Small saucepan (briefly steam the rhubarb)
  • Stand mixer or hand blender
  • Fine sieve
  • Tiefe Suppenteller oder Schalen (vorher kühlen)
  • Small bowl (for the basil oil)

Ingredients
  

  • 400 g Rhubarb cut into pieces
  • 200 g ripe strawberries de-stemmed
  • 2 1 tbsp olive oil
  • 1 Tbsp white balsamic vinegar
  • 1 tsp sugar
  • 1 Pinch of chili or cayenne pepper
  • Salt white pepper
  • 100 ml Cold water

FOR THE BASIL OIL:

  • 1 bunch of fresh basil
  • 80 ml Extra virgin olive oil
  • 1 Pinch of salt

Preparation
 

PREPARATION:

  • For the basil oil: Blanch the basil in boiling salted water for 30 seconds and immediately rinse in ice water.
  • Squeeze well, puree finely with olive oil and salt in a blender, pour through a fine sieve. Set aside.
  • Steam the rhubarb in a small pan with the sugar and 2 tablespoons of water for 5 minutes until soft.
  • Leave to cool.

COOKING STEPS:

  • Puree the rhubarb, strawberries, olive oil, balsamic vinegar, water, chili, salt and pepper in a blender until very smooth.
  • Pass through a fine sieve for a particularly velvety texture.
  • Season to taste - the gazpacho should taste fruity, sour and slightly salty, not sweet.
  • Chill for at least 1 hour.

DIRECTIONS:

  • Serve the gazpacho in chilled deep plates or bowls.
  • Spread drops of basil oil on the surface.
  • Garnish with a halved strawberry, a piece of rhubarb and fresh basil leaves.
  • Serve immediately.

SUPPLEMENTS:

  • Toasted sourdough bread with olive oil
  • Goat's cream cheese gnocchi as an optional topping
  • Fresh rocket leaves as garnish

Nutritional values per portion

Calories: 280kcalCarbohydrates: 2gProtein: 18gFat: 22g
Keyword Cold rhubarb soup recipe, Gazpacho rhubarb wine, habarber gazpacho, Rhubarb strawberry gazpacho, Rosé Provence Rhubarb, Spring gazpacho pink
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