Summer Fruit and Vegetable Gazpacho
Category: Appetizers
Servings: 4
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Strawberries | 450g |
| Cherry tomatoes | 250g |
| Red bell peppers | 115g |
| Celery | 60g |
| Tropea red onions | ½ |
| Wild strawberries | 80g |
| Extra virgin olive oil | 50g |
| Tabasco® (optional) | To taste |
| Fine salt | To taste |
| Ground black pepper | To taste |
| Tropea red onions | 215g |
| Rice flour | 70g |
| Sparkling water | 100g |
| Fine salt | To taste |
| Extra virgin olive oil | As needed |
| Natural white yogurt | As needed |
| Ground black pepper | To taste |
| Fresh basil | To taste |
| Wild strawberries | As needed |
Instructions:
For the Gazpacho:
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Prepare the ingredients: Start by washing all the vegetables and strawberries thoroughly. Peel the celery to remove any stringy, tough outer parts and cut it into small pieces. Slice the red bell pepper into quarters, remove the stem, and extract the seeds. Then, chop the bell pepper into small cubes. Remove the leaves from the wild strawberries and halve the cherry tomatoes. Peel and roughly chop the Tropea onion.
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Blend the ingredients: Combine all the prepared fruits and vegetables in a large bowl. Add the wild strawberries, then pour in just enough sparkling water to make the mixture blend smoothly. Drizzle in the olive oil, season with salt and pepper, and blend everything until it reaches a smooth, velvety consistency.
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Flavor and chill: Once blended, adjust the seasoning with a few dashes of Tabasco® for a spicy kick, and taste to ensure the salt and pepper levels are to your liking. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
For the Onion Rings:
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Prepare the onion rings: Slice the Tropea onions into rings about half a centimeter thick. Separate the rings carefully.
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Make the batter: In a bowl, combine the rice flour and sparkling water, stirring until you have a smooth, lump-free batter.
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Fry the onion rings: Heat oil in a deep frying pan to 170°C. Dip each onion ring into the batter and fry in the hot oil until golden and crispy. It only takes a few seconds per side. Once fried, remove the rings using a slotted spoon and place them on a paper towel to drain excess oil.
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Garnish and serve: To serve, pour the chilled gazpacho into bowls. Top with a dollop of yogurt, a few whole wild strawberries, a drizzle of olive oil, freshly ground black pepper, and some fresh basil leaves for garnish.
Now your refreshing Summer Fruit and Vegetable Gazpacho is ready to be enjoyed!
Notes:
- Tabasco®: This adds a spicy kick to the gazpacho. Adjust the amount to suit your heat preference.
- Rice Flour: If you’re gluten-free, this is a great substitute for regular flour in the batter.
- Yogurt: Use natural yogurt for a tangy, creamy topping that complements the fresh flavors of the gazpacho.
This dish is a vibrant, cooling starter, perfect for warm weather. The sweet-tangy flavors of the fruit blend beautifully with the vegetables, and the crispy onion rings add a delightful texture contrast to the creamy gazpacho.
