Output: 1.25 l (5 cups)
Preparation time: 15 minutes
Marinade : 12 hours
Ingredients
- 250 g (9 oz) strawberries, hulls removed, coarsely chopped
- 250 g (9 oz) beef heart tomatoes, seeded, coarsely chopped
- 1/2 medium onion, peeled, coarsely chopped
- 1/2 bell bell pepper, seeded, coarsely chopped
- 1/2 cucumber, peeled, seeded, coarsely chopped
- 75 g (2 1/2 oz) dry bread pieces
- 2 garlic cloves, peeled, coarsely chopped
- 30 ml (2 tbsp.) black balsamic vinegar
- 30 ml (2 tbsp.) white balsamic vinegar
- 5 drops Tabasco
- 25 g (1 oz) sugar
- 45 ml (3 tbsp) olive oil
- 5 sprigs purple basil, leaves removed
- salt and pepper to taste
- 500 ml (2 cups) cold water
Preparation
- In a bowl, apart from the water, mix all the ingredients and season with salt and pepper. Cover the bowl with plastic wrap and marinate in the refrigerator for 12 hours.
- In the bowl of a blender, puree all ingredients, gradually adding water until desired texture is achieved. Adjust seasoning.
- Strain the gazpacho through a sieve and refrigerate until ready to serve.
- Garnish with fresh herbs and diced vegetables.
