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Strawberry Gazpacho


Serves 4

  • 350g tomatoes, peeled, deseeded and chopped 
  • 350g strawberries 
  • 250ml water
  • 4 tbsp extra virgin olive oil 
  • 2 slices white bread 
  • 2 tsp sherry vinegar 
  • Salt and pepper
  • Sugar
  • Mint leaves
  • Cheese to garnish


Soak the bread in cold water with 2 teaspoons of vinegar for 5 minutes. Rinse the strawberries, pat them dry, and halve them. Wash, peel, deseed, and chop the tomatoes. Put the strawberries, tomatoes and some mint leaves in a blender. Squeeze the excess water from the bread and add to the blender. Blend the entire mixture with the water. Then add the olive oil and stir well. Season to taste with sugar and salt and let it cool in the refrigerator. The dish is best served cold with chopped strawberries, some more chopped mint, croutons, small chunks of cheese and pepper and a few drops of olive oil.