We are in full season of strawberries, fruit with high content in Vitamin C and a low caloric intake. It also stands out for its diuretic properties and high fiber content.
In Spain the largest production of strawberry is made in the province of Huelva and is highly demanded in the rest of European countries.
It is a fruit highly appreciated for its properties, characteristics and flavor. It admits diverse elaborations for its tasting, mainly we use them for the elaboration of desserts, but also we can incorporate it to salty dishes.

Strawberry gazpacho.

Today we are going to prepare a recipe with strawberry in a very refreshing dish, ideal for spring / summer as is the "Gazpacho de Fresas". It is the typical Andalusian gazpacho, in which we have replaced the tomato with the strawberry.


300 gr. Of ripe strawberries
20 gr. Scallion
15 gr. Peeled cucumber
1 clove garlic
3 cups water
5 tablespoons olive oil
30 gr. Bread crumb from the previous day
15 gr of red pepper
1 tablespoon brown sugar
1 tablespoon of Jerez vinegar


We wash the strawberries very well, removing the peduncles. To cut (reserve some to decorate) and we introduce in the glass of the mixer. Now add the clove of peeled garlic, the spring onion, the crumb of bread soaked in vinegar, cucumber, pepper, sugar and salt. Beat the whole until a homogenous puree is obtained. We put the water in and hit again. I would only add the oil little by little to be linked with the previous puree. Go through a Chinese strainer to get a soft and thin soup. We put it in the refrigerator and serve it cold and in individual bowls, garnishing with slices of strawberry and a few drops of olive oil.

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