Strawberries in a soup? It sounds wrong. Or at the very least, like the sort of thing you’d politely eat at a dinner party before immediately forgetting about it. But before you write it off, consider this: tomatoes are technically fruit, gazpacho is designed to be sweet, sharp and refreshing, and strawberries have far more in common with a ripe summer tomato than you might think.

This Strawberry & Tomato Gazpacho from José Pizarro takes a classic Spanish cold soup and gives it a seasonal twist. The strawberries bring sweetness, the tomatoes provide acidity, and toppings of sourdough croutons, Jamón Ibérico and egg turn what could have been a novelty into something surprisingly balanced. It may be the most bizarre soup you’ve never heard of, but after one spoonful, you’ll wonder why more people aren’t putting strawberries in gazpacho.

Strawberry & Tomato Gazpacho with Sourdough Croutons, Jamón Ibérico & Egg

Serves 6
15 minutes, plus overnight infusing and 2 hours chilling

Ingredients

  • 1kg ripe strawberries, plus a few extra for garnish
  • 300g vine ripened tomatoes, roughly chopped
  • 2 small garlic cloves, crushed
  • 1 tbsp Moscatel vinegar
  • 100ml extra virgin olive oil, plus extra for frying and serving
  • Sea salt and freshly ground black pepper
  • 2 small slices sourdough bread, diced
  • 200g jamón Ibérico, thinly sliced
  • 3 eggs, hard boiled and finely chopped
  • Basil leaves and edible flowers, to garnish

Method

  1. Place the strawberries, tomatoes, garlic and Moscatel vinegar in a large bowl. Gently mix together, cover and leave to infuse overnight in the fridge.
  2. The following day, blend the strawberry mixture until completely smooth. With the blender still running, slowly pour in the extra virgin olive oil in a steady stream. This will create a beautiful emulsion and give the gazpacho a silky, velvety consistency. If needed, add a little cold water to achieve the desired texture. Season to taste with sea salt and freshly ground black pepper.
  3. Transfer to the fridge and chill for at least 2 hours before serving.
  4. Heat a little olive oil in a frying pan over a medium heat. Add the diced sourdough and fry for 4 to 5 minutes until golden and crisp. Drain on kitchen paper and season lightly with sea salt.
  5. Stir the gazpacho before serving and divide between chilled bowls. Garnish with the reserved strawberries, chopped egg, slices of jamón Ibérico and the sourdough croutons. Finish with a drizzle of extra virgin olive oil, a few basil leaves and edible flowers, and a pinch of sea salt.
Chef Series, Food & Drink, Recipes

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