Go Back
–+ servings

Cold tomato and strawberry gazpacho with basil oil

An ice-cold summer gazpacho with a fruity note: tomatoes, strawberries and lime juice melt into a light soup, rounded off with homemade basil oil. The dish is vegan, fresh and can be prepared in less than 20 minutes - perfect for hot days or as a sophisticated start to a summer menu.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Appetizer, light summer dish
Cuisine Mediterranean, Vegan
Servings 2 People
Calories 160 kcal

Cooking utensils

  • 1 Mixer or blender
  • 1 Sieve
  • 2 Bowls
  • 1 Spoon
  • 1 Small pan for the oil

Ingredients
  

For the gazpacho:

  • 300 g ripe tomatoes skinned
  • 150 g Strawberries cleaned
  • 1 small red peppers
  • 1 small clove of garlic
  • 1 tablespoon lime juice
  • 2 Tbsp mild olive oil
  • 1 teaspoon sherry vinegar
  • Salt Sugar, cayenne pepper to taste

For the basil oil:

  • 1 bunch of fresh basil
  • 3 Tbsp extra virgin olive oil
  • 1 Pinch of salt

Preparation
 

Prepare the gazpacho:

  • Roughly chop the tomatoes, strawberries, peppers and garlic
  • Place in a blender with the lime juice, olive oil and vinegar
  • Puree finely, pass through a sieve
  • Season to taste with salt, sugar and cayenne
  • Allow to cool thoroughly in the refrigerator

Basil oil:

  • Blanch the basil leaves in hot water for 10 seconds
  • Rinse immediately in ice water, squeeze well
  • Puree finely with oil and salt

Dressing:

  • Serve cold gazpacho in deep plates
  • Garnish with a few drops of basil oil

Recommended side dishes

  • Grilled crostini with garlic
  • Yellow bell pepper and fennel salad
  • Goat's cheese rolls with herbs

Nutritional values per portion

Calories: 160kcalCarbohydrates: 12gProtein: 2gFat: 11g
Keyword Basil oil, Cold soup, Gazpacho, Rosé wine, Strawberries, Summer dish, Tomatoes, vegan
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat