Strawberry gazpacho with crunchy bread topping


4 tomatoes

1 cucumber

½ red bell pepper

1 small green onion

500 gr strawberries

1 garlic clove

750 cc water

100 cc olive oil

30 cc sherry vinegar


4 mould bread slices

50 g goat cheese

Basil leaves


Grated parmesan

an excellent extra virgin olive oil[/one_third][two_third_last]Preparation

To make the gazpacho blend together all the ingredients from the first group. Take the crust out from the mould bread slices and blend it with the rest of the ingredients. Pass the mixture through a fine sieve and put it in the fridge or freezer, because you’ll need to serve it very cold.

To garnish, cut the mould bread slices (without the crust) and cut them in quarters. Put a slice of goat cheese on top of every bread square and a basil leaf on top. Seal, putting another square of bread on top and pressing. Coat with egg and drain the excess of egg. Coat again with breadcrumbs, and fry in preheated olive oil until golden brown. Serve inmediately the gazpacho in a soup dish, garnishing with this bread squares and some more strawberries, cut in slices. Eat inmediately to have the maximum contrast (warm and cold)!![/two_third_last]

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