Strawberry Tomato Gazpacho

cuisine Spanish
difficulty Simple
season Summer
serves 4 to 6 (or 18 shooters)


2 slices white bread, crusts removed 2 1/2 cups strawberries, hulled 4 tablespoons extra virgin olive oil 2 1/2 cups tiny tomatoes 8 ounces cold water 2 teaspoons sherry vinegar 1 teaspoon honey 8 large mint leaves Sea salt and freshly ground black pepper Soft goat cheese (optional) Edible flowers (optional)


  1. Soak the bread slices in cold water with 2 teaspoons vinegar for 5 minutes.
  2. Rinse the strawberries and pat them dry. Slice them into halves. Wash and chop the tomatoes. In a bowl, combine the strawberries, tomatoes and mint and mix with an immersion blender for two minutes.
  3. Squeeze the excess liquid from the soaking bread and add to the strawberry mixture. Continue blending while adding one cup of the water.
  4. Slowly add the olive oil to make an emulsion. Season with sea salt and pepper to taste. Cover and chill in the refrigerator.
  5. Just before serving, make a small dice of several strawberries and a few mint leaves. Reserve.
  6. Divide the soup into serving bowls. Add a small dollop of goat cheese to the center and carefully top with a small amount of the diced strawberries and mint, or edible flowers. Serve immediately.